| Prep Time | 20 minutes |
| Cook Time | 3 minutes |
| Passive Time | 20 minutes |
| Servings |
servings
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Ingredients
For the Salad
- 2 pounds green beans
- 1/3 cup freshly squeezed lemon juice about 2 lemons
- 2 cloves garlic finely chopped or minced
- 1 tsp dried oregano
- salt and pepper to taste
- 14 oz grape or cherry tomatoes halved
- 1 cup arugula
- 1/2 cup almonds chopped
For the Dressing
- 1/4 cup extra-virgin olive oil
- 2 tbsp lemon juice
- 2 tbsp balsamic vinegar
- 2 tbsp lemon zest
- 1 tsp dijon mustard
- 2 tbsp fresh basil minced
- Salt and Pepper to taste
Ingredients
For the Salad
For the Dressing
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Instructions
The Dressing
- 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 Bean and Tomato 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.