Green Bean and Cherry Tomato Salad

Green Bean and Cherry Tomato Salad Recipe
Randy Mayor; Jan Gautro and Lydia DeGaris-Pursell
Use assorted colors of cherry tomatoes in this vibrant salad.


8 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 51
Caloriesfromfat 30 %
Fat 1.7 g
Satfat 0.2 g
Monofat 1.1 g
Polyfat 0.3 g
Protein 1.9 g
Carbohydrate 8.7 g
Fiber 3.2 g
Cholesterol 0.0 mg
Iron 1.1 mg
Sodium 158 mg
Calcium 32 mg


1 1/4 pounds green beans, trimmed
1 1/4 pounds cherry tomatoes, quartered
1 teaspoon chopped fresh oregano
1 tablespoon minced shallots
2 tablespoons red wine vinegar
2 1/2 teaspoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper


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 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.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Joanne Weir,

Cooking Light

July 2002