Green Bean and Tomato Salad
Crisp, tender blanched green beans and sweet summer cherry tomatoes are tossed in a vibrant lemon dill vinaigrette to create a refreshing, summer side perfect for hot days.
Servings: 6
Calories: 77kcal
Equipment
- 1 Pot
- 1 Mason Jar
- 1 Large bowl
- 1 serving bowl
Ingredients
- 3 cups green beans trimmed and halved
- 3 cups cherry tomatoes
- 1/4 cup lemon dill vinaigrette *See Notes
Instructions
- Bring well salted water to a boil in a pot over high heat while you trim and halve your green beans.
- Prepare a large bowl with ice water.
- Slice your cherry tomatoes and make the dressing by shaking the ingredients together in a jar.
- Drop the green beans into the boiling water and cook for 2-3 minutes or until bright green and barely tender.
- Transfer quickly to the ice water to stop the cooking (shock them). When cool to the touch, remove from the water to a towel and gently pat dry.
- Combine tomatoes, dressing, and green beans in a serving bowl and toss to combine. Serve immediately or chill up to 2 days.
Notes
*I used a half batch of my lemon dill vinaigrette. To make it, combine these ingredients in a jar and shake:
- 1/4 teaspoon of finely minced garlic,
- 1 teaspoon of Dijon mustard
- 1.5 tablespoons of lemon juice
- 1 tablespoon of finely minced dill
- 1/2 tablespoon of honey
- 2 tablespoons of olive oil
- pinch of salt
Nutrition
Serving: 1cup | Calories: 77kcal | Carbohydrates: 7g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 12mg | Potassium: 279mg | Fiber: 2g | Sugar: 4g | Vitamin A: 744IU | Vitamin C: 24mg | Calcium: 29mg | Iron: 1mg