Randy Mayor; Cindy Barr
6 servings (serving size: 1 1/3 cups)

The salad holds well and can be tossed a few hours in advance--but leave out the salt until close to serving time, since it will cause the tomatoes to release their juice. Blanch the green beans up to a day ahead, and keep refrigerated.

How to Make It

Step 1

Place the beans in a large saucepan of boiling water, and cook 3 minutes. Drain and plunge beans into ice water. Drain.

Step 2

Combine beans, tomato, and remaining ingredients in a large bowl; toss well to combine.

Ratings & Reviews

deeflinn's Review

August 19, 2013
family favorite!

mollydollyk's Review

September 05, 2012
I made this recipe tonight to go with the Falafel-Stuffed Eggplant. It was the perfect side dish. The salad is hearty and fresh. I am a huge fan of crunchy cooked veggies and this recipe gets the cook time for the green beans just right. The mint really give it some pop and pizzazz so don’t skip it. It’s supper simple to make and is really good. http://www.myrecipes.com/recipe/falafel-stuffed-eggplant-50400000121406/#reviewForm

cookinfabulous's Review

January 02, 2009
This is excellent with homegrown tomatoes! I even like it leftover, even though it is a bit watery the day after.