Green and Wax Bean Salad With Tomato Vinaigrette
Updated Oct. 17, 2023
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½pound green beans, trimmed
- ½pound yellow wax beans, trimmed
- 1overripe large tomato
- 1tablespoon red wine vinegar, or to taste
- ¼teaspoon kosher sea salt, plus more as needed
- ¼cup extra-virgin olive oil
- 1garlic clove, minced
- ¼cup thinly sliced pitted kalamata olives
- ⅓cup torn fresh basil leaves
Nutritional analysis per serving (4 servings)
173 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 3 grams protein; 189 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
- Step 1
Bring a large pot of salted water to a boil. Fill a large bowl with ice and water. Drop green and wax beans into boiling water for 1 to 3 minutes or until just tender. Drain and immediately transfer to the ice bath. When cool, drain and dry with a towel and place in a large bowl.
- Step 2
Cut tomato in half across its equator and squeeze out seeds (use for another purpose or discard). Using the largest hole on a box grater, grate the tomato flesh. Discard skin and transfer grated flesh to a medium bowl. You should have about ½ cup. Stir in vinegar and salt, then stir in olive oil and garlic. Taste and adjust vinegar and salt as needed.
- Step 3
Add just enough vinaigrette to coat beans, add olives, then toss well. Let sit for at least 10 minutes (and up to 4 hours) before serving. Add torn basil and serve.
Private Notes
Comments
I didn't discard the flavorful seeds as suggested. It seemed unnecessary, and the dressing still tasted fresh and delicious. Next time I'll cut the basil into thin strips, as the torn basil clumped together and was hard to distribute evenly among the beans.
Fresh corn in the farmer's market! I cut the kernels off one ear and added them (raw) for extra color, sweetness, and crunch.
Made this with parsley, white balsamic vinegar and hazelnut oil, instead of the basil, red wine vinegar and olive oil. Also added a few diced golden peppadews. Great, light, summer salad.
This was simply lovely. A great way to enjoy my bean bounty.
Used Samin Nosrat's tomato vinaigrette recipe, which is similar but includes shallots and aged balsamic, and made the rest of the recipe as written. It was lovely as a side for a simple homemade pizza!
Another brilliant and delicious recipe from Melissa Clark. I subbed shallots for the garlic and left out the olives only because we served it with Melissa’s hummus recipe, baba ghanouj, feta, olives and flat bread. With garlic in the hummus and eggplant the shallots provided a different flavor profile. These dishes made for a perfect summer meal.
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