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.
Green Bean Tomato Salad
Recipe by Daily Disher
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.
Course: Side
/Cuisine: Mediterranean
/Difficulty: Easy
Servings
4
Prep time
15 minutes
Cooking time
5 minutes
Calories
120 kcal
20 minutes
Ingredients
½ pound green beans, trimmed
¼ cup red onion, thinly sliced
2 cups cherry tomatoes, halved
¼ cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon fresh basil, chopped
½ teaspoon salt
¼ teaspoon black pepper
Directions
1.
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.
2.
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.
3.
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.
4.
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 servings
Calories:
120kcal
Cholesterol:
0mg
Sodium:
620mg
Potassium:
400mg
Sugar:
8g
Protein:
6g
Calcium:
60mg
Iron:
2mg
