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Photo: Charles Schiller; Styling: Stephana Bottom Photo by: Photo: Charles Schiller; Styling: Stephana Bottom

Green Bean and Tomato Salad

All You JULY 2009

  • Yield: Serves 8
  • Cook time: 3 Minutes
  • Prep time: 10 Minutes
  • Cost Per Serving:$1.05


  • 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.

Nutritional Information

Amount per serving
  • Calories: 112
  • Fat: 7g
  • Saturated fat: 1g
  • Protein: 2g
  • Carbohydrate: 11g
  • Fiber: 4g
  • Cholesterol: 0.0mg
  • Sodium: 152mg

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Green Bean and Tomato Salad Recipe