This green bean and cherry tomato salad is an easy, healthy side dish. We know kids that have gone back for not just seconds but thirds. Boom.
Green bean and tomato salad is essentially late summer in a bowl. The beans and tomatoes are tossed with a super simple Dijon vinaigrette for a crazy easy side that’s sooooooo much more than the sum of its parts. If it’s any indication of just how enticing it is, my daughter had three helpings. Boom.–Angie Zoobkoff
Green Bean and Cherry Tomato Salad Recipe
- Quick Glance
- 15 M
- 20 M
- Serves 4
- 1 pound green beans (455 grams), ends trimmed
- 3 tablespoons olive oil (45 ml)
- 1 scant tablespoon red wine vinegar (15 ml)
- 1/2 tablespoon Dijon mustard (8 grams), or to taste
- 1 medium shallot (about 1 1/2 ounces/40 grams), minced
- 1 tablespoon chopped tarragon, basil, or flat-leaf parsley (optional)
- Sea salt and freshly ground black pepper
- Large handful of cherry tomatoes (about 4 1/2 ounces/130 grams), halved
- 1. Bring a large pot of water to a boil. If desired, cut the green beans on the diagonal into 1 1/2-inch (4-cm) pieces.
- 2. Meanwhile, in a large bowl, whisk together the oil, vinegar, mustard, shallot, and herbs, if using, until combined. Season with salt and pepper.
- 3. Fill a large bowl half way with ice water. Season the boiling water generously with salt and let it return to a boil. Stir in the green beans and gently boil until still a little crisp yet slightly tender, about 2 minutes. Drain and immediately submerge the green beans in the ice water to stop the cooking and retain the color. Let the beans cool completely and then drain again and pat them dry.
- 4. Toss the blanched green beans and tomatoes in the vinaigrette. Taste and, if desired, adjust the ingredients to taste. Serve at room temperature or cover and refrigerate for up to 1 day before serving.