Green Bean and Tomato Salad

Photo: John Autry; Styling: Mindi Shapiro

Inspired by the salad the Manzone sisters enjoyed every summer in Italy, this dish is pure simplicity, a fresh and flavorful use of peak summer produce.

Yield: 8 servings (serving size: about 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 90
  • Fat: 5.4g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 0.7g
  • Protein: 2.1g
  • Carbohydrate: 9.6g
  • Fiber: 3g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 177mg
  • Calcium: 35mg

Ingredients

  • 1 pound green beans, trimmed and cut into 2-inch pieces
  • 2 pounds beefsteak tomatoes, seeded and cut into 1/2-inch-thick wedges
  • 5 tablespoons balsamic vinegar
  • 2 teaspoons minced garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 anchovy fillet, minced
  • 3 tablespoons extra-virgin olive oil

Preparation

  1. 1. Bring a large pot of water to a boil over high heat. Add green beans; cook 3 minutes or until crisp-tender. Drain and rinse well with cold water. Drain thoroughly, and place in a large bowl. Add tomatoes.
  2. 2. Combine vinegar and next 4 ingredients (through anchovy) in a medium bowl; gradually add oil, stirring constantly with a whisk. Drizzle over bean mixture; toss gently to coat. Serve at room temperature or chilled.
Note:

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 www.choosemyplate.gov.

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