Green Bean Tomato Salad
Looking for a quick and refreshing side dish? Check out this easy-to-make Green Bean Tomato Salad with a tangy mustard vinaigrette.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Total Time: 18 minutes
- Yield: 4 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: 4
- Diet: Vegetarian
Ingredients
Scale
- ½ pound green beans, rinsed and trimmed
- 1 tablespoon sherry vinegar
- 1 teaspoon mustard
- ¼ cup olive oil
- Pinch each of salt and pepper
- ½ pound cherry tomatoes, cut in half
- ½ cup basil leaves
Instructions
- Put the beans into a pot of salted boiling water and cook until just done, about 3 to 5 minutes. Drain and pop them into an ice bath so they stop cooking, then drain and dry them with a dishtowel.
- Now make the dressing: put the vinegar, mustard, olive oil, salt and pepper into a little jar and shake shake shake.
- Put the beans, tomatoes and basil into a bowl. Drizzle on the dressing, tasting as you go until the salad is dressing to your liking. Ready to serve!
Notes
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- Green beans: You can either use the already trimmed ones you can find in a bag, or scoop up a handful from the bin in your produce section.
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- Tomatoes: We love cherry tomatoes all year round for this recipe, but in the summer you can also cut up local large sized tomatoes.
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- Vinegar: You can find sherry vinegar with the other vinegars in your supermarket. Rice wine or white wine vinegar will also work.
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- Mustard: We like Dijon mustard for this recipe, but whatever mustard you have on hand will work.
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- Basil: Making this in the winter? It’s okay to either leave out the basil, or sprinkle on some dried basil.
Find it online: https://www.framedcooks.com/cherry-tomato-green-bean-salad/