This Green Bean and tomato salad is fresh, crisp, and bursting with flavor! Green Bean and Tomato Salad is a summer treat that’s low-carb, gluten-free, and vegan! As a tasty bonus, these gorgeous green beans are ready in just 15 minutes!
This Green Bean Salad is delightful all year round but also ideal for potlucks or any Holiday because is so make-ahead friendly. I absolutely love green beans!!
Green beans are a very healthy vegetable and are packed with nutrients such as Vitamin A, C and K, potassium, iron, and calcium. Green beans are also low in calories, low sodium, low carb and high in fiber.
Green beans are available nearly year-round and are at their absolute best in the Spring and Summer Months. Peaking around May-September, you’re going to want to have this recipe on hand when the price drops and the farmers’ markets and produce aisles are bursting with beans.
Now that green bean season has started and my garden gives me a lot of green beans, in the last days Green beans become a part of my meals.
This gorgeous green bean salad is quick, easy, The flavor of the green beans is complemented by the grape tomatoes. You can use cherry tomatoes, too. I prefer to use heirlooms because the flavors are different, and the colors are pretty.
But seriously I love absolutely everything about this salad! If you like green beans at all (and especially if you’re growing green beans and looking for ways to use them), this salad is a must-make! And it will definitely be a festive addition to your Fourth of July menu for those who are celebrating; enjoy!
The trick to this salad is to parboil the green beans. This cooks them slightly but retains the crispy snap. The ice bath is important because it stops cooking. The green beans need to be undercooked, because the lemon juice, added later, will “cook” the green beans further. The lemon juice and herbs bring a nice finish to the salad.
How do you prepare fresh green beans?
To get your green beans ready to be blanched, all you need to do is give them a good wash, then trim off the stem end. The fastest way to trim off the stem end is to line up a handful of green beans, then cut the stems off all at once. It makes prep time go much faster.
Ingredients to make Green Bean Salad
For the Salad
- Green beans
- Freshly squeezed lemon juice
- Cloves garlic
- Dried oregano
- Salt and pepper
- Grape or cherry tomatoes halved
- Almonds (chopped)
For the dressing
- Extra virgin olive oil
- Balsamic vinegar
- Lemon juice
- Lemon zest
- Dijon mustard
- Fresh basil
- Salt, pepper
How to make this green bean salad
- Add all of the dressing ingredients to a mason jar and shake vigorously or whisk together in a small bowl.
- Refrigerate dressing until ready to use. If serving salad within the hour, then place dressing in the freezer to quickly chill.
The Green Beans Salad
- Bring a pot of salted water to a boil. Add the green beans and cook for 2-3 minutes until just tender.
- Drain the green beans and place them in a bowl of ice water to cool. Place on a paper towel and pat dry.
- Add the green beans, tomatoes, arugula, salt, pepper, and herbs to a large bowl.
- Pour the dressing over the vegetables and toss to coat. Drizzle with chopped almond, then serve.
Green Bean and Tomato Salad has tons of flavor and makes a delicious fresh green bean side dish any time of the year. I hope it becomes as much a favorite in your house as it is in ours, ENJOY!
Amount Per Serving
Calories 96 | Total Fat 7 g 11 % | Cholesterol 1 mg 0 % | Total Carbohydrate 5 g 2 % | Dietary Fiber 2 g 6 % | Sugars 3 g