Green Bean Tomato Salad
Green Bean Tomato Salad features blanched green beans with cherry tomatoes and red onion, tossed in a simple balsamic vinaigrette and finished with fresh basil.
4
servings15
minutes5
minutes120
kcal20
minutesIngredients
0.5 pound green beans, trimmed
0.25 cup red onion, thinly sliced
2 cups cherry tomatoes, halved
0.25 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon fresh basil, chopped
0.5 teaspoon salt
0.25 teaspoon black pepper
Directions
- Bring a pot of water to a boil and blanch the green beans for about 3 minutes until tender-crisp. Drain the green beans and immediately plunge them into a bowl of ice water to stop the cooking process.
- In a large mixing bowl, combine the blanched green beans, cherry tomatoes, and sliced red onion. Toss the vegetables gently to mix them well and ensure an even distribution of ingredients.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper until emulsified. Pour the dressing over the vegetable mixture and toss to coat evenly.
- Sprinkle the chopped fresh basil over the salad and toss once more to combine flavors. Transfer the salad to a serving dish and serve immediately or chill for 30 minutes before serving.
Nutrition Facts
- Total number of serves: 4
- Calories: 120kcal
- Cholesterol: 0mg
- Sodium: 620mg
- Potassium: 400mg
- Sugar: 8g
- Protein: 6g
- Calcium: 60mg
- Iron: 2mg
This Green Bean Tomato Salad celebrates the simplicity of fresh vegetables at their best, bringing together crisp-tender green beans with juicy cherry tomatoes and sharp red onion in a classic balsamic vinaigrette. The quick blanching method keeps the green beans bright green and perfectly tender-crisp, while an ice bath locks in their color and texture. Fresh basil adds an aromatic finish that makes this salad feel like a taste of summer, whether you’re serving it at a barbecue or as a light lunch on a warm day.
