Fresh Green Bean Salad

My daughter gave me a bag of fresh green beans the last time I visited. Lucky me! I feel like if I have home grown green beans I should do something a little different with them. And, since it's summer, why not something cold? This marinated tomato and bean salad was just right and so easy to make. Make it early in the day to let all the flavors have time to blend together and soak in. Hubby loved it!  He said he'd eat it any time I made it. That's a pretty good recommendation. Here's what you'll need:

  • 1 lb fresh green beans, ends trimmed
  • 1 pint cherry tomatoes, halved
  • 1 shallot, minced
  • 1 clove garlic, grated
  • 1/2 C freshly grated Parmesan
  • 6 TBL olive oil
  • 2 TBL wine vinegar
  • 1 tsp Dijaon Mustard
  • 1/4 tsp cracked pepper
  • salt to taste

Start by cooking the green beans in boiling, salted water. You just want to cook them until they begin to soften, but not too much because you want them to stay crisp. Drain them and shock them in cold water to stop the cooking process. Set aside.


In a large bowl, make the dressing by combining the oil, vinegar,  Dijon, pepper, shallot, garlic, and parmesan and mixing well.

Add the cooked green beans and the halved cherry tomatoes and toss to coat. It might look a little thick, but once you pour it over the beans and add the tomatoes it's just right. Refrigerate for several hours before serving.

Enjoy!

Lynn

            Fresh Green Bean Salad

 

  • 1 lb fresh green beans, ends trimmed
  • 1 pint cherry tomatoes, halved
  • 1 shallot, minced
  • 1 clove garlic, grated
  • 1/2 C freshly grated Parmesan
  • 6 TBL olive oil
  • 2 TBL wine vinegar
  • 1 tsp Dijaon Mustard
  • 1/4 tsp cracked pepper
  • salt to taste

Cook the green beans in salted, boiling water until crisp/tender, about 5-7 minutes. Drain and add to ice water to stop cooking process.

In a large bowl, add the oil, vinegar, and Dijon and whisk to combine. Add the shallot and garlic and stir together. Add the parmesan and season with salt and pepper. 

Once the green beans are cool, add them to the dressing and toss to coat. Add the halved cherry tomatoes and toss.

Refrigerate.