Green Bean and Cherry Tomato Salad
Updated May 6, 2024
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 50 minutes
- Prep Time
- 15 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
Salt and black pepper
½ pound small green beans, trimmed and cut into 2-inch pieces
2 cups cherry tomatoes of various colors (about 10 ounces), halved
¼ cup pitted Niçoise olives, roughly chopped
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice, plus ½ teaspoon lemon zest
1 tablespoon capers, roughly chopped
2 anchovy fillets, roughly chopped
1 large garlic clove, grated
A handful of arugula or small lettuce leaves
Nutritional analysis per serving (6 servings)
6 grams carbs; 1 milligram cholesterol; 93 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 2 grams fiber; 241 milligrams sodium; 2 grams protein; 3 grams sugar
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.
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Preparation
- Step 1
Bring a small pot of salted water to a boil, add green beans and cook for 2 minutes.
- Step 2
Drain, spread beans on a kitchen towel and cool to room temperature.
- Step 3
Put beans and cherry tomatoes in a low bowl and season to taste with salt and pepper.
- Step 4
In a small bowl, combine olives, olive oil, lemon juice and zest, capers, anchovy, and garlic. Whisk together and pour over beans and tomatoes. Toss to coat. Check seasoning and adjust. Leave at room temperature.
- Step 5
Just before serving, garnish bean-tomato mixture with arugula or salad greens.
Private Notes
Comments
I've now made this twice in less than a week...it is really yummy. Since I have been eating this by itself as dinner, I have been adding a can of oil-packed tuna to the salad before mixing to add extra protein. I highly recommend.
I've made this twice in the last few weeks...It's excellent - great flavors and substance. It holds well too (leftovers)! Besides the amazing flavors, the best part is the "room temperature" aspect. If you're having a dinner party or providing a side or salad, this is it. It takes no time to make, tastes SO good, looks great, and travels well.
The proportionally smaller amount of green beans vs tomatoes makes this salad unusual, but it is the dressing that makes it memorable. That combination of ingredients so evocative that you are thinking about the salad hours later.
This was wonderful. I made it for a Thanksgiving meal at friends, since it was room temperature and travelled well. The briny magic of the dressing really added a nuance to a plate filled with straight-forward flavors: turkey, mashed potatoes, squash … I suspect that I’ll make this recipe often! Someone here suggested adding fresh oregano, which I think would be wonderful!
Excellent.
Can dressing be made ahead of time?