Best 18 Green Bean Tomato Salad Recipes

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Green bean tomato salad is a refreshing and flavorful side dish that is perfect for summer gatherings. It is made with fresh green beans, tomatoes, and a variety of other ingredients, such as onions, peppers, and vinegar. This salad is often served chilled, and it can be enjoyed as a main course or as a side dish. There are many different recipes for green bean tomato salad, each with its own unique flavor. Whether you are looking for a simple and easy recipe or a more complex and flavorful one, you are sure to find a green bean tomato salad recipe that you will love.

Check out the recipes below so you can choose the best recipe for yourself!

GREEN BEAN AND TOMATO SALAD



Green Bean and Tomato Salad image

This simple summer salad pairs beautifully with practically any grilled meat or fish, and it's quite easy to make. Just blanch the green beans until crisp tender, then toss with wedges of ripe tomato and a bright vinaigrette of Dijon mustard, red wine vinegar, garlic, shallots and olive oil. A shower of chopped fresh basil across the top finishes it off.

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 pound string beans or small haricots verts
6 ripe tomatoes
1 tablespoon Dijon mustard
2 tablespoons red-wine vinegar
4 tablespoons finely chopped shallots or green onions
1 tablespoon finely chopped garlic
4 tablespoons olive oil
Salt and freshly ground pepper
4 tablespoons coarsely chopped basil

Steps:

  • Trim ends of beans and leave them whole.
  • Drop beans into a saucepan with salted boiling water. Cook until crisp tender, about 3 to 5 minutes according to the size of the beans. Do not overcook. Drain and let cool.
  • Cut away the core of each tomato, and cut it into wedges.
  • In a salad bowl, add mustard, vinegar, shallots, garlic, oil, salt and pepper and blend with a wire whisk. Add beans and tomatoes, toss well. Sprinkle with basil.

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 14 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 778 milligrams, Sugar 9 grams, TransFat 0 grams

GREEN BEAN-CHERRY TOMATO SALAD



Green Bean-Cherry Tomato Salad image

My grandmother made a cold green bean salad with potatoes for every family barbecue. Now I bring my own version of the recipe to parties. With added color and taste from the cherry tomatoes, this classic favorite is even better. -Angela Lemoine, Howell, New Jersey

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 35m

Yield 12 servings.

Number Of Ingredients 10

1-1/2 pounds fresh green beans, trimmed
1 pint cherry tomatoes, halved
1 small red onion, halved and thinly sliced
3 tablespoons red wine vinegar
1-1/2 teaspoons sugar
3/4 teaspoon dried oregano
3/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 cup olive oil

Steps:

  • In a 6-qt. stockpot, bring 6 cups water to a boil. Add beans in batches; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove beans and immediately drop into ice water. Drain and pat dry., Transfer beans to a large bowl. Add tomatoes and onion; toss to combine. In a small bowl, whisk vinegar, sugar, oregano, salt, garlic powder and pepper. Gradually whisk in oil until blended. Pour over bean mixture; toss to coat.

Nutrition Facts : Calories 65 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 153mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

POTATO, GREEN BEAN, AND CHERRY TOMATO SALAD



Potato, Green Bean, and Cherry Tomato Salad image

Categories     Salad     Potato     Tomato     Green Bean     Summer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

1 1/4 pounds slender green beans, trimmed
2 pounds small red-skinned new potatoes, quartered
8 tablespoons fresh orange juice
3 tablespoons white wine vinegar
1 1-pint basket cherry or teardrop tomatoes, halved
2 tablespoons chopped fresh Italian parsley
1/3 cup olive oil
6 tablespoons drained capers

Steps:

  • Cook beans in pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer to medium bowl. Refresh under cold running water. Drain well.
  • Cook potatoes in pot of boiling salted water until just tender, about 8 minutes. Drain. Transfer to large bowl. Add 2 tablespoons orange juice and 2 tablespoons vinegar; toss to coat. Cool to room temperature, occasionally stirring gently.
  • Add green beans, tomatoes, and parsley to potatoes. Whisk remaining 6 tablespoons orange juice, 1 tablespoon vinegar, oil, and capers in small bowl to blend. Season dressing to taste with salt and pepper. Add dressing to salad and toss to combine. (Can be made 2 hours ahead. Let stand at room temperature.)

GREEN BEAN AND TOMATO SALAD



Green Bean and Tomato Salad image

Crisp-tender green beans are paired with cherry tomatoes and seasoned with onion, celery and lemon in this refreshing side dish. "There's nothing quite like a colorful salad to perk up a gray winter day," says Diane Hixon of Niceville, Florida.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 9

1 pound fresh green beans, trimmed
1/2 cup thinly sliced red onion
1 pint grape or cherry tomatoes, halved
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon water
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup chopped celery

Steps:

  • Place beans in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and rinse with cold water. Place in a large bowl; add onion. Place tomatoes in another bowl. In a small bowl, whisk together the lemon juice, oil, water, salt and pepper. Pour over the vegetables in each bowl; toss to coat. Cover and refrigerate for at least 1 hour., Stir celery into bean mixture; transfer to a serving platter. Surround with tomatoes.

Nutrition Facts : Calories 48 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 239mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

"EAT YOUR VEGETABLES!": GREEN BEAN SALAD WITH RED ONION AND TOMATO



Provided by Rachael Ray : Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

1 pound fresh green beans, washed and trimmed
1/4 red onion, sliced thin
1/4 European cucumber, cut into thin sticks resembling shape and size of green beans
1/2 pint grape tomatoes, halved
Extra-virgin olive oil, for drizzling
1/2 lemon, juiced
Coarse salt and pepper

Steps:

  • Steam green beans in 1/2 inch boiling water covered for 3 or 4 minutes. Cold shock beans by running under cold water and drain well. Place beans in a bowl and combine with onions, cucumber and tomato. Dress salad with a generous drizzle of extra-virgin olive oil and the juice of 1/2 lemon. Season salad with coarse salt and pepper, to taste.

GREEN BEAN AND TOMATO SALAD



Green Bean and Tomato Salad image

Categories     Salad     Bean     Tomato     Side     Freeze/Chill     No-Cook     Fourth of July     Picnic     Vegetarian     Quick & Easy     Summer     Winter     Chill     Healthy     Vegan     Shallot     Bon Appétit

Yield Serves 12

Number Of Ingredients 6

3 pounds green beans, trimmed, cut into 2-inch pieces
3 tablespoons country-style Dijon mustard
1/4 cup Sherry wine vinegar
2/3 cup olive oil
1/3 cup minced shallots
2 1-pint baskets cherry tomatoes

Steps:

  • Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Refresh under cold water; drain well. Transfer to large bowl. Combine mustard and vinegar in small bowl. Gradually whisk oil. Mix in shallots. (Can be prepared 1 day ahead. Cover beans and dressing separately. Refrigerate beans; let dressing stand at room temperature.) Mix dressing and tomatoes into beans. Season to taste with salt and pepper.

GREEN BEAN, TOMATO AND SALAMI SALAD



Green Bean, Tomato and Salami Salad image

Great SUMMERTIME LUNCHEON (or Picnic for Two) when served chilled, with a platter of cheese and crusty French bread...EASY & TASTY....Make several hours ahead for flavors to blend.

Provided by Sandylee

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 lb salami (chunk form, rather than sliced)
1 lb green beans
1/4 cup sliced green onion
3 tomatoes
1 tablespoon dijon-style mustard
1 tablespoon white wine vinegar
1 dash salt
1 dash fresh ground pepper
1/4 cup olive oil

Steps:

  • Cut salami into 2 inch by 1/4 inch thick sticks, put into mixing bowl.
  • Trim tips and ends from green beans. Cut into pieces about 3 inches long. Steam for 10 mins or until beans are tender. Drain. Combine beans with the salami in bowl. Add the sliced green onion.
  • Cut tomatoes into wedges and add to the green bean mixture in bowl.
  • For the dressing, put the mustard and vinegar into a small mixing bowl. Add salt & pepper. Slowly whisk in the olive oil until mixture is creamy.
  • Pour dressing over salami & vegetables. Turn over gently with spatula until all pieces are coated.
  • Cover and refrigerate for two hours or more.
  • NOTE: Recipe can be doubled or halved.

Nutrition Facts : Calories 320.1, Fat 26.5, SaturatedFat 7.5, Cholesterol 40.4, Sodium 699.9, Carbohydrate 13.3, Fiber 5.2, Sugar 5, Protein 10.2

GREEN BEAN, TOMATO AND MOZZARELLA SALAD



Green Bean, Tomato and Mozzarella Salad image

Make and share this Green Bean, Tomato and Mozzarella Salad recipe from Food.com.

Provided by Marie

Categories     Cheese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

2 cups fresh green beans, cooked til tender
8 ounces mozzarella cheese, cubed
1/2 cup Italian dressing (I use prepared Good Seasons)
4 tomatoes, cut up
1/3 cup chopped fresh basil

Steps:

  • Mix all ingredients together and chill for an hour before serving.

GREEN BEAN, CHERRY TOMATO, AND GRILLED CORN SALAD



GREEN BEAN, CHERRY TOMATO, AND GRILLED CORN SALAD image

Categories     Salad     Bean     Tomato     Side     Corn

Yield 8 servings

Number Of Ingredients 7

1 1/2 pounds green beans, trimmed
3 ears of corn, husked
1 tablespoon plus 1/2 cup olive oil
1 1/2 cups cherry tomatoes (about 9 ounces), each halved
1/3 cup (packed) thinly sliced fresh basil
1 large shallot, chopped
3 tablespoons white wine vinegar

Steps:

  • Cook green beans in large pot of boiling salted water until just crisp-tender, about 4 minutes. Drain; rinse with cold water and drain again. Pat dry. (Can be prepared 1 day ahead. Wrap and chill.) Prepare barbecue (medium heat). Brush corn with 1 tablespoon oil. Sprinkle with salt and pepper. Grill until browned in spots, turning occasionally, about 10 minutes. Cool corn. Cut kernels off cobs (generous 2 cups). Place kernels in large bowl. Add beans and and tomatoes. Mix basil, shallot, and vinegar in medium bowl. Gradually whisk in 1/2 cup oil. Season with salt and pepper. Add dressing to salad and toss.

GREEN BEAN AND TOMATO SALAD



Green Bean and Tomato Salad image

Can't remember where I got this one but I love it more everytime I fix what could be considered a salad or fresh vegetable side.

Provided by Delirious in Daytona

Categories     Salad Dressings

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 garlic clove
1 shallot
2 tablespoons water
1 1/2 teaspoons salt
1/2 teaspoon ground pepper
2 tablespoons Dijon mustard
1 tablespoon sugar
3/4 cup olive oil
15 fresh basil leaves
1 -1 1/2 lb green beans, with tips clipped
2 beef steak tomatoes or 1 pint , grape tomatoes-split

Steps:

  • Combine dressing ingredients in food processor and pulse until blended.
  • Boil and ice green beans.
  • Place prepared beans on platter surronded with tomatoes and pour a generous amount of dressing over beans and tomatoes.
  • Garnish with a few basil leaves and serve.

Nutrition Facts : Calories 427.4, Fat 41, SaturatedFat 5.7, Sodium 967.8, Carbohydrate 15.6, Fiber 5, Sugar 6.6, Protein 3.2

GREEN BEAN AND GRAPE TOMATO SALAD WITH KALAMATA VINAIGRETTE



Green Bean and Grape Tomato Salad with Kalamata Vinaigrette image

Categories     Salad     Olive     Tomato     Side     Low/No Sugar     Green Bean     Summer     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 11

1/2 cup pitted Kalamata olives or other brine-cured black olives
2 shallots, finely chopped
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon anchovy paste
2 1/2 teaspoons grated lemon peel
1 teaspoon chopped fresh thyme
1/2 teaspoon dried crushed red pepper
2/3 cup extra-virgin olive oil
1 1/2 pounds green beans, trimmed, cut into 2-inch pieces
1 pint grape tomatoes, left whole, or cherry tomatoes, halved

Steps:

  • Combine olives, shallots, lemon juice, mustard, anchovy paste, lemon peel, thyme, and dried crushed red pepper in processor. Blend until finely chopped. With machine running, gradually add oil and blend until almost smooth. Season vinaigrette to taste with salt and pepper.
  • Cook beans in large saucepan of boiling salted water just until crisp-tender, about 4 minutes. Drain. Refresh beans under cold water; pat dry with paper towels. (Vinaigrette and beans can be made 1 day ahead. Cover separately; chill.)
  • Toss beans, tomatoes, and vinaigrette in large bowl to blend. Season to taste with salt and pepper and serve.

GREEN BEAN AND CHERRY TOMATO SALAD



Green Bean and Cherry Tomato Salad image

I found this recipe in Cooking Light a couple years ago. My family loves it and I make it all year long, not just in the summer. In a pinch, I have even made this using Trader Joe's frozen baby french green beans. This salad is always a big hit. Try to use a good quality red wine vinegar, like a cabernet vinegar, it really makes a difference.

Provided by Simply Chris

Categories     Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 lb green beans, trimmed (I usually use the small french beans)
1 lb cherry tomatoes, quartered
1 teaspoon chopped fresh oregano
1 tablespoon minced shallot
2 tablespoons red wine vinegar
2 1/2 teaspoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

  • Cook beans in boiling water 7 minutes or until tender.
  • Drain.
  • Place beans, tomatoes, and oregano in a large bowl; toss gently to combine.
  • Combine the shallots and vinegar, stirring with a whisk.
  • Let vinegar mixture stand 10 minutes.
  • Add oil, salt, and pepper to vinegar mixture, stirring with a whisk until well blended.
  • Pour vinaigrette over bean mixture; toss well.

GREEN BEAN, CHERRY TOMATO AND BASIL SALAD



Green Bean, Cherry Tomato and Basil Salad image

Make and share this Green Bean, Cherry Tomato and Basil Salad recipe from Food.com.

Provided by Cindy Rose

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 lb green beans, trimmed
1 small shallot, dice
1 tablespoon red wine vinegar
salt and pepper
1/4 cup extra virgin olive oil
1/2 lb cherry tomatoes, halved
6 fresh basil leaves, thinly sliced

Steps:

  • Bring large pot of salted water to a boil. Add the green beans and cook about 4 minutes. Drain and set aside on a towel to cool.
  • In large bowl, stir together shallot, vinegar, salt and pepper. Set aside for 15 minutes, then whisk in oil.
  • Add cherry tomatoes and toss. Add beans and basil and toss again. Adjust seasoning.

TOMATO GREEN BEAN SALAD WITH WHEAT BERRIES



Tomato Green Bean Salad with Wheat Berries image

Provided by Molly Yeh

Categories     side-dish

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 16

1 1/2 cups (175 grams) wheat berries
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1/2 pound green beans, trimmed and cut into 1- to 2-inch pieces
3 tablespoons honey
2 tablespoons sherry vinegar
3 limes (363 grams)
1/2 cup olive oil
1 pound baby heirloom medley tomatoes (453 grams), cut in half
10 ounces cherry tomatoes (290 grams), cut in half
3 roma tomatoes (360 grams), chopped into 1-inch chunks
1 clove garlic, grated
1 large jalapeno (46 grams), thinly sliced
1 small red onion (96 grams), thinly sliced
1/2 cup basil leaves, torn if large
1/2 cup whole fresh mint leaves

Steps:

  • Place the wheat berries and 1 teaspoon salt in a medium saucepan. Add 5 cups of water and bring to a boil, then cover and reduce to a simmer. Cook, undisturbed, for 1 1/2 hours. Uncover and continue to cook until the water has evaporated and the wheat berries are softened with just a little bite to them, about 30 minutes more. Stir in the butter and a good amount of black pepper and set aside.
  • Meanwhile, bring a medium pot of heavily salted water to a boil. Fill a medium bowl with ice water. Add the beans to the boiling water and cook until crisp-tender and bright green, 4 to 5 minutes. Use a slotted spoon to remove them from the hot water and immediately submerge them in the ice water to stop the cooking. Drain and set aside.
  • Combine the honey, sherry vinegar, zest of 1 lime, juice of all the limes, 1 teaspoon salt and a good amount of black pepper in a small bowl. Slowly drizzle in the olive oil, whisking constantly, until emulsified. Add the tomatoes, garlic, jalapeno, onion, green beans, 1 teaspoon salt and a few grinds of black pepper and toss until well combined. Set aside for at least 30 minutes, or until the wheat berries are done cooking. Fold the basil and mint into the bowl.
  • Spoon the wheat berries into the bottom of a serving bowl or platter, then use a slotted spoon to spoon the tomato mixture over the top. Sprinkle with a little more salt and serve with the juices left in the bowl, if desired.

GREEN BEAN-TOMATO SALAD



Green Bean-Tomato Salad image

This deliciously different way to dress up green beans is sure to become a favorite at your house. The snappy dressing nicely enhances the fresh flavor of the beans, tomatoes and onions.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4-6 servings.

Number Of Ingredients 8

1 pound fresh green beans, trimmed and halved
2 medium tomatoes, sliced
1 small onion, sliced
1/3 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Steam green beans for 6 minutes or just until crisp-tender. Immerse in cold water; drain. , Place beans in the center of a large plate. Arrange tomato and onion slices around beans. Whisk together remaining ingredients and pour over vegetables. Chill until ready to serve.

Nutrition Facts : Calories 145 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 128mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein.

QUINOA, GREEN BEAN AND TOMATO SALAD RECIPE - (4.6/5)



Quinoa, Green Bean and Tomato Salad Recipe - (4.6/5) image

Provided by PKMom

Number Of Ingredients 11

1 cup quinoa, washed well and drained
 1 1/2 cups water
 3/4 lb fresh green beans, in 1-inch pieces
1/2 lb very ripe Roma tomatoes (3 to 4)*
1 bell pepper, any colour, in 1-inch dice**
4 green onions, in 1/2-inch slices
1/2 cup roughly chopped fresh basil
3/4 tsp salt
2 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
3 tbsp toasted pecans

Steps:

  • 1 Combine quinoa and 1 1⁄2 cups water in medium pot; bring to a simmer on medium heat. Reduce heat to low, cover and cook until all the liquid is absorbed, 15 to 20 minutes. Set aside. 2 Fill a large bowl with ice water. Bring a large pot of salted water to a boil on high heat, add green beans and cook for 4 to 5 minutes, until barely tender. Remove from heat and drain green beans in a colander. Place colander in ice water to preserve the beans' bright green colour and stop them from cooking further. 3 Using a sharp knife, cut tomatoes in half and gently squeeze out and discard seeds. (It's unnecessary to remove skins.) Cut tomatoes in 1⁄2-inch dice. 4 In a large bowl, combine quinoa, green beans, tomatoes, bell peppers, green onions and basil. Season with salt, olive oil and lemon juice, and sprinkle with pecans. Keep refrigerated for up to 2 days. Variation: *oven-dried tomatoes; **grilled pepper.

ENSALADA DE POROTOS VERDES (GREEN BEAN AND TOMATO SALAD)



Ensalada de Porotos Verdes (Green Bean and Tomato Salad) image

Make and share this Ensalada de Porotos Verdes (Green Bean and Tomato Salad) recipe from Food.com.

Provided by Missy Wombat

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1 1/2 lbs green beans, fresh
1 lemon, juice of
3 tablespoons vegetable oil
1 teaspoon salt
2 cloves garlic, minced
2 tomatoes, large,cut into wedges

Steps:

  • Wash and trim the green beans.
  • Cut them diagonally into 1 1/2 inch pieces.
  • Cook the bean in boiling water to cover for about 10-15 minutes, until just tender.
  • Drain the beans and set them aside to cool.
  • Combine the lemon juice, oil, salt and garlic.
  • In a bowl combine the beans and tomato wedges.
  • Toss them with the dressing.

Nutrition Facts : Calories 158.8, Fat 10.7, SaturatedFat 1.4, Sodium 595, Carbohydrate 15.6, Fiber 5.4, Sugar 7.5, Protein 3.8

GREEN AND WAX BEAN SALAD WITH TOMATO VINAIGRETTE



Green and Wax Bean Salad With Tomato Vinaigrette image

This recipe calls for using past-their-prime tomatoes to make a vinaigrette by halving them across their equators, scooping out the seeds and grating the flesh on the large holes of a box grater. Seasoned with salt, vinegar and olive oil, it makes an flavorful dressing. Here, it's tossed with green and wax beans, sliced kalamata olives and torn basil leaves for a summer salad that's delicious cold or at room temperature. The vinaigrette can also be used as a crostini topping with white anchovies and fried capers, or in the base of an agrodolce to serve with fish or chicken.

Provided by Melissa Clark

Categories     easy, quick, salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 9

1/2 pound green beans, trimmed
1/2 pound yellow wax beans, trimmed
1 overripe large tomato
1 tablespoon red wine vinegar, or to taste
1/4 teaspoon kosher sea salt, plus more as needed
1/4 cup extra-virgin olive oil
1 garlic clove, minced
1/4 cup thinly sliced pitted kalamata olives
1/3 cup torn fresh basil leaves

Steps:

  • Bring a large pot of salted water to a boil. Fill a large bowl with ice and water. Drop green and wax beans into boiling water for 1 to 3 minutes or until just tender. Drain and immediately transfer to the ice bath. When cool, drain and dry with a towel and place in a large bowl.
  • Cut tomato in half across its equator and squeeze out seeds (use for another purpose or discard). Using the largest hole on a box grater, grate the tomato flesh. Discard skin and transfer grated flesh to a medium bowl. You should have about 1/2 cup. Stir in vinegar and salt, then stir in olive oil and garlic. Taste and adjust vinegar and salt as needed.
  • Add just enough vinaigrette to coat beans, add olives, then toss well. Let sit for at least 10 minutes (and up to 4 hours) before serving. Add torn basil and serve.

Nutrition Facts : @context http, Calories 172, UnsaturatedFat 12 grams, Carbohydrate 10 grams, Fat 15 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 182 milligrams, Sugar 3 grams

Tips for Making the Best Green Bean Tomato Salad:

  • Choose fresh, crisp green beans and ripe, flavorful tomatoes for the best taste.
  • Blanch the green beans briefly to retain their bright green color and crisp texture.
  • Use a variety of colors of tomatoes to add visual appeal to the salad.
  • Feel free to add other vegetables to the salad, such as chopped cucumber, bell pepper, or onion.
  • For a more flavorful dressing, use homemade vinaigrette or a store-bought dressing that you enjoy.
  • Season the salad to taste with salt and pepper, and add a pinch of sugar to balance the acidity of the tomatoes.
  • Garnish the salad with fresh herbs, such as basil, oregano, or parsley, for extra flavor and color.

Conclusion:

Green bean tomato salad is a refreshing and flavorful side dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste preferences. With its colorful appearance and delicious taste, this salad is sure to be a hit at your next potluck or barbecue. So next time you are looking for a light and healthy side dish, give this green bean tomato salad a try!

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