Green Bean and Tomato Salad

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


Serves 8

Recipe Time

Prep: 10 Minutes
Cook: 3 Minutes

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


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


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.

July 2009
Also featured in: Get Ready for Summer Special, All You, None 2014;
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