Green Bean and Tomato Salad – Low Carb, Gluten-Free & Vegan Recipe
This Green Bean and tomato salad is fresh, crisp, and bursting with flavor! Is a summer treat that’s low-carb, gluten-free, and vegan!
Servings Prep Time
10servings 20minutes
Cook Time Passive Time
3minutes 20minutes
Servings Prep Time
10servings 20minutes
Cook Time Passive Time
3minutes 20minutes
Ingredients
For the Salad
  • 2pounds green beans
  • 1/3cup freshly squeezed lemon juiceabout 2 lemons
  • 2 cloves garlicfinely chopped or minced
  • 1tsp dried oregano
  • salt and pepper to taste
  • 14oz grape or cherry tomatoes halved
  • 1cup arugula
  • 1/2cup almondschopped
For the Dressing
  • 1/4cup extra-virgin olive oil
  • 2tbsp lemon juice
  • 2tbsp balsamic vinegar
  • 2tbsp lemon zest
  • 1tsp dijon mustard
  • 2tbsp fresh basilminced
  • Salt and Pepperto taste
Instructions
The Dressing
  1. Add all of the dressing ingredients to a mason jar and shake vigorously or whisk together in a small bowl.
  2. 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
  1. Bring a pot of salted water to a boil. Add the green beans and cook for 2-3 minutes until just tender.
  2. Drain the green beans and place them in a bowl of ice water to cool. Place on a paper towel and pat dry.
  3. Add the green beans, tomatoes, arugula, salt, pepper, and herbs to a large bowl.
  4. Pour the dressing over the vegetables and toss to coat. Drizzle with chopped almond, then serve.

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