Description
This simple and classic tomato and green bean salad is perfect for summer barbecues, pairing beautifully with grilled meats.
Ingredients
Units
- 10 oz green beans
- 2 cups cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- Salt and pepper to taste
- 1/4 cup fresh basil, chopped
Instructions
- Blanch the green beans in boiling water for 3-4 minutes until tender-crisp, then drain and rinse under cold water.
- In a large bowl, combine the green beans, cherry tomatoes, and red onion.
- In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Garnish with fresh basil before serving.
Notes
- Blanch the beans three to four minutes, no longer. Past that they turn limp and lose the snap that makes this salad work against heavy barbecue food.
- Dress the salad right before serving. The vinegar wilts the basil and softens the tomatoes if it sits.
- Make the components up to an hour ahead, but hold off tossing everything together until the last minute.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 5
- Sodium: 150
- Fat: 7
- Carbohydrates: 12
- Fiber: 4
- Protein: 3
- Cholesterol: 0