Mixed Bean-Cherry Tomato Salad with Basil Vinaigrette

Mixed Bean-Cherry Tomato Salad with Basil Vinaigrette Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
A bright assemblage of flavors, textures, and colors, this salad can be made early in the day and refrigerated until ready to serve.


8 servings (serving size: 3/4 cup bean mixture)

Recipe from

Nutritional Information

Calories 86
Caloriesfromfat 38 %
Fat 3.6 g
Satfat 0.5 g
Monofat 2.5 g
Polyfat 0.4 g
Protein 2.1 g
Carbohydrate 11.2 g
Fiber 4.4 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 132 mg
Calcium 57 mg


1 pound fresh green beans, trimmed
1 pound fresh wax beans, trimmed
1/4 cup balsamic vinegar
2 tablespoons extravirgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 cups cherry tomatoes, halved (2 pints)
1 cup loosely packed basil leaves, coarsely chopped
1/2 cup finely chopped red onion
Fresh basil sprigs (optional)


Cook green and wax beans in boiling water 5 minutes. Drain and plunge beans into ice water; drain.

Combine vinegar, oil, salt, and pepper. Add beans, tomatoes, basil leaves, and onion; toss gently. Cover and chill. Garnish with basil sprigs, if desired.


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.

Donata Maggipinto,

September 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note