Green Bean Salad with Mint
This easy green bean salad combines crisp green beans and cherry tomatoes in a minty vinaigrette. It comes together in just 30 minutes, and is made ahead of time, making it perfect for potlucks and picnics.
Ingredients
- 2 cloves garlic, minced
- 1/2 cup (3 oz) chopped red onion
- 1/2 cup extra-virgin olive oil
- 3 tablespoons white balsamic vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon plus 1 tablespoon table salt
- 1/2 cup minced fresh mint, plus more for garnish
- 1 cup (8 oz) diced cherry or grape tomatoes
- 2 pounds green beans, ends trimmed
Instructions
- In a large serving bowl, combine the garlic, onion, oil, vinegar, sugar, 1 teaspoon salt, mint, and tomatoes. Mix well.
- Bring a large pot of water to a boil and stir in 1 tablespoon of salt. Fill a large bowl with ice cubes and water. Add the beans to the boiling water and cook until tender, 4 to 5 minutes.
- Drain the beans in a colander, then immediately transfer them to the ice bath for 30 seconds to stop the cooking process and help retain their green color. Drain again, then dry the beans on a towel and add them to the marinade. Toss well to combine.
- Cover and allow the salad to stand at room temperature for 1 to 2 hours before serving. Sprinkle with fresh mint leaves just before serving.
Notes
- Don't overcook your beans--They will continue to soften slightly while marinating, so be sure to blanch them only until they are crisp-tender.
- Scaling--This recipe scales well and can easily be doubled or halved, depending on how many people you are serving.
- Storage--Store leftovers in a sealed container in the refrigerator for up to 1 day. Remove from the fridge 30 to 60 minutes before serving.
Nutrition
Serving: 1portion | Calories: 235kcal | Carbohydrates: 17g | Protein: 3g | Fat: 18g | Saturated Fat: 3g | Monounsaturated Fat: 13g | Sodium: 403mg | Fiber: 5g | Sugar: 9g