Green Bean and Tomato Salad

Green Bean and Tomato Salad Recipe
Photo: Charles Schiller; Styling: Stephana Bottom
Serves 8

Cost per Serving:



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2 pounds green beans, trimmed, cut into 1-inch pieces
2 tablespoons chopped fresh herbs, such as thyme, basil, parsley or rosemary
1/3 cup red wine vinegar
1/4 cup olive oil
4 medium tomatoes (about 1 lb.), cored, seeded and chopped
Salt and pepper


Prep: 10 Minutes
Cook: 3 Minutes

1. Bring a large pot of salted water to a boil. Add beans and bring back to a boil. Cook until beans are bright green and just tender but not softened, about 3 minutes. Drain and rinse beans immediately under cold running water. Transfer to a paper towel-lined plate and gently pat dry.

2. Just before serving, combine herbs, vinegar and oil in a large bowl. Whisk well to blend ingredients. Add beans and tomatoes, season with salt and pepper and toss gently to combine. Serve at room temperature.

Created date

June 2009

Nutritional Information

Calories 112
Fat 7 g
Satfat 1 g
Protein 2 g
Carbohydrate 11 g
Fiber 4 g
Cholesterol 0.0 mg
Sodium 152 mg