Green Bean and Cherry Tomato Salad
Updated May 7, 2024
- Total Time
- 50 minutes
- Prep Time
- 15 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Salt and black pepper
- ½pound small green beans, trimmed and cut into 2-inch pieces
- 2cups cherry tomatoes of various colors (about 10 ounces), halved
- ¼cup pitted Niçoise olives, roughly chopped
- 3tablespoons extra-virgin olive oil
- 2tablespoons lemon juice, plus ½ teaspoon lemon zest
- 1tablespoon capers, roughly chopped
- 2anchovy fillets, roughly chopped
- 1large garlic clove, grated
- A handful of arugula or small lettuce leaves
Nutritional analysis per serving (6 servings)
93 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 2 grams protein; 241 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 small pot of salted water to a boil, add green beans and cook for 2 minutes.
- Step 2
Drain, spread beans on a kitchen towel and cool to room temperature.
- Step 3
Put beans and cherry tomatoes in a low bowl and season to taste with salt and pepper.
- Step 4
In a small bowl, combine olives, olive oil, lemon juice and zest, capers, anchovy, and garlic. Whisk together and pour over beans and tomatoes. Toss to coat. Check seasoning and adjust. Leave at room temperature.
- Step 5
Just before serving, garnish bean-tomato mixture with arugula or salad greens.
Private Notes
Comments
I've now made this twice in less than a week...it is really yummy. Since I have been eating this by itself as dinner, I have been adding a can of oil-packed tuna to the salad before mixing to add extra protein. I highly recommend.
I've made this twice in the last few weeks...It's excellent - great flavors and substance. It holds well too (leftovers)! Besides the amazing flavors, the best part is the "room temperature" aspect. If you're having a dinner party or providing a side or salad, this is it. It takes no time to make, tastes SO good, looks great, and travels well.
One of the people being fed with this delicious salad is allergic to anchovies (that includes fish sauce on the 'no go' list) so those were jettisoned from the dressing and a little sea salt added in which worked well. I used arugula in the "either / or" with salad greens. "Ahh..." some flavor combo. I so appreciate David Tanis' approach to food and his recipes.
One of the nicest salads I have in my go-to repertoire. And the second best thing about it (the first being that it’s unbelievably delicious and simple to make) is that it does not take the 50 minutes to make it! You can have it done in 15 mins if you’re quick! I love to pair it with the French Dijon potato salad.
Steamed the green beans in a steamer basket instead of blanching them. It took about 7-8 minutes before they were tender but still crisp.
I made this for the first time tonight for a dinners party and it was a huge success. No garlic or anchovies.
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