Randy Mayor; Jan Gautro and Lydia DeGaris-Pursell
8 servings (serving size: 1 cup)

Use assorted colors of cherry tomatoes in this vibrant salad.

How to Make It

Step 1

Cook beans in boiling water 7 minutes or until tender. Drain. Place beans, tomatoes, and oregano in a large bowl; toss gently to combine.

Step 2

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.

Chef's Notes

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.

Ratings & Reviews

rstarrlemaitre's Review

July 30, 2012
Super simple and super easy - a great way to highlight farmers' market green beans and tomatoes in the summer. Great fresh oregano, and a nice light vinaigrette.

MollySimon's Review

January 01, 2009
I have made this recipe about forty times. So easy and quick. Always feels healthy and light but full of flavor. Thumbs up.