Green Bean and Tomato Salad

By Pierre Franey

Green Bean and Tomato Salad
Michael Kraus for The New York Times
Total Time
20 minutes
Rating
5(1,253)
Comments
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This simple summer salad pairs beautifully with practically any grilled meat or fish, and it's quite easy to make. Just blanch the green beans until crisp tender, then toss with wedges of ripe tomato and a bright vinaigrette of Dijon mustard, red wine vinegar, garlic, shallots and olive oil. A shower of chopped fresh basil across the top finishes it off.

Featured in: 60-Minute Gourmet

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Ingredients

Yield:4 servings
  • 1pound string beans or small haricots verts
  • 6ripe tomatoes
  • 1tablespoon Dijon mustard
  • 2tablespoons red-wine vinegar
  • 4tablespoons finely chopped shallots or green onions
  • 1tablespoon finely chopped garlic
  • 4tablespoons olive oil
  • Salt and freshly ground pepper
  • 4tablespoons coarsely chopped basil
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

200 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 17 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 4 grams protein; 778 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Trim ends of beans and leave them whole.

  2. Step 2

    Drop beans into a saucepan with salted boiling water. Cook until crisp tender, about 3 to 5 minutes according to the size of the beans. Do not overcook. Drain and let cool.

  3. Step 3

    Cut away the core of each tomato, and cut it into wedges.

  4. Step 4

    In a salad bowl, add mustard, vinegar, shallots, garlic, oil, salt and pepper and blend with a wire whisk. Add beans and tomatoes, toss well. Sprinkle with basil.

Ratings

5 out of 5
1,253 user ratings
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Comments

Steve

If you have the time I would combine the onions, vinegar and garlic and allow to steep for a few hours.

Spark

If you're someone like me who should but doesn't core a tomato, be sure to salt the tomatoes and then give them a little time to drain in a colander before adding to the salad to keep them from watering down the great vinaigrette.

Nori

A lovely addition is fresh mozzarella mini balls. But add at the end. The red wi e vinegar disclose them.

woodyvo

Made this as instructed with a little pecorino romano dusting before serving. Delish! Thinking of repeating, but out of green beans, so… spinach? Probably not cooked, maybe a couple of Persian cucumbers and a bit of sweet corn for color. Thoughts? Be kind. I’m a beginner.

Jeniser

Blue cheese crumbles are an excellent addition!

Matt M.

This salad is simple and delicious. I made this exactly as written, but the key is finding very ripe tomatoes. This would not be good with unripe tomatoes as the tomatoes really bring the flavor. The dressing is great and compliments the ingredients - don't worry if the dressing seems too strong by itself, it is great when mixed in with the veggies. Will make this again!

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