Green Bean and Tomato Salad
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1pound string beans or small haricots verts
- 6ripe tomatoes
- 1tablespoon Dijon mustard
- 2tablespoons red-wine vinegar
- 4tablespoons finely chopped shallots or green onions
- 1tablespoon finely chopped garlic
- 4tablespoons olive oil
- Salt and freshly ground pepper
- 4tablespoons coarsely chopped basil
Nutritional analysis per serving (4 servings)
200 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 17 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 4 grams protein; 778 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Trim ends of beans and leave them whole.
- Step 2
Drop beans into a saucepan with salted boiling water. Cook until crisp tender, about 3 to 5 minutes according to the size of the beans. Do not overcook. Drain and let cool.
- Step 3
Cut away the core of each tomato, and cut it into wedges.
- Step 4
In a salad bowl, add mustard, vinegar, shallots, garlic, oil, salt and pepper and blend with a wire whisk. Add beans and tomatoes, toss well. Sprinkle with basil.
Private Notes
Comments
If you have the time I would combine the onions, vinegar and garlic and allow to steep for a few hours.
If you're someone like me who should but doesn't core a tomato, be sure to salt the tomatoes and then give them a little time to drain in a colander before adding to the salad to keep them from watering down the great vinaigrette.
Oooohhh I don't know. The juice of fresh summer tomatoes mixed with olive oil and vinegar is one of the best things in August.
Very good but salt and drain the tomatoes before adding to the salad to avoid it getting watery.
Tasty, but would probably eliminate the garlic and just use shallots.
We used cherry tomatoes which worked well. I doubled the recipe and it was way too much dressing. Not terrible to have some standing by for the future, I guess!