Green Bean and Cherry Tomato Salad

Name: Green Bean and Cherry Tomato Salad
Prep time: 40 min
Total time: 40 min
Yield: 6 to 8 servings
Ingredients: 2 tablespoons finely chopped shallot (from about 1 medium shallot); 2 teaspoons finely grated lemon zest (from about 2 medium lemons); 2 teaspoons kosher salt, plus more as needed; 1 teaspoon freshly ground black pepper, plus more as needed; 6 tablespoons freshly squeezed lemon juice (from about 3 medium lemons); 1/2 cup extra-virgin olive oil; 2 pounds green beans, ends trimmed; 2 pints (1 pound) cherry tomatoes, halved; 1/2 cup finely chopped fresh Italian parsley leaves and stems

Salad Beans Tomatoes Cherry Tomatoes Labor Day Dinner Party Potluck Healthy Vegan Vegetarian Olive Oil Shallots Side Dish Make Ahead Weeknight Dinner Summer Vegetables Easy

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Rate

6 to 8 servings Easy

Total: 40 mins

12 Ratings

Ingredients (9)

2 tablespoons finely chopped shallot (from about 1 medium shallot)
2 teaspoons finely grated lemon zest (from about 2 medium lemons)
2 teaspoons kosher salt, plus more as needed
1 teaspoon freshly ground black pepper, plus more as needed
6 tablespoons freshly squeezed lemon juice (from about 3 medium lemons)
1/2 cup extra-virgin olive oil
2 pounds green beans, ends trimmed
2 pints (1 pound) cherry tomatoes, halved
1/2 cup finely chopped fresh Italian parsley leaves and stems

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Nutritional Information

Calories228
Fat18.57g
Saturated fat2.6g
Trans fat
Carbs15.67g
Fiber5.47g
Sugar7.61g
Protein3.76g
Cholesterol
Sodium623.65mg
Nutritional Analysis per serving (6 servings) Powered by

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Two summer veggies combine for a light, healthy summer salad. Mix up a simple vinaigrette made with fresh lemon juice, olive oil, and shallots. Pour it over crisp blanched green beans and sweet halved cherry tomatoes, stir in some parsley, and serve with Grilled Rib Steaks, Grilled Salmon, a Leg of Lamb, or a Whole Grilled Bass.

Game plan: This salad can be made up to 2 hours ahead, covered, and refrigerated. Toss briefly to recombine the flavors just prior to serving.

Watch Blake Smith demonstrate the fastest way to slice cherry tomatoes in this episode of our CHOW Tips video series.

Adapted from Francine Maroukian

Tips for Beans

Tip

How to Freeze Beans

Cooked beans can easily be placed into pre-portioned freezer bags for easy storage. Be sure to date the plastic bags with a permanent marker and consume within six months.

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Next: How to Thaw Beans

Tip

How to Thaw Beans

Remove your frozen bags from the freezer and place directly in a saucepan with warm water. You can also run the bag under warm water in the sink. Toss some of the frozen beans into soups and stews, as they will immediately defrost due to the dish's high temperatures.

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Next: How to Store Beans

Tip

How to Store Beans

Dried beans come in all different colors, shapes, and sizes, though their storage methods stay consistent across the board. Beans should be transferred to a food-safe container with a sealing lid. If beans are left in their original packaging, they'll dry out faster. Place the container in a cool, dry place that is away from any sunlight. You'll want to cook them within a year for ultimate freshness, though some beans have known to last for years.

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Next: How to Freeze Beans

Instructions

1Bring a large pot of heavily salted water to a boil and prepare an ice water bath by filling a bowl halfway with ice and water; set aside. Meanwhile, make the dressing.
2Place the shallot, lemon zest, and measured salt and pepper in a medium, nonreactive bowl and add the lemon juice. While whisking constantly, slowly drizzle in the oil and whisk until evenly combined. Set the dressing aside.
3Add the green beans to the boiling water and cook until crisp-tender, about 3 to 4 minutes. Drain and transfer to the prepared ice water bath. When the beans are chilled, drain again and thoroughly pat dry with paper towels.
4Place the beans, tomatoes, and parsley in a large bowl, pour in the dressing, and toss to coat thoroughly. Taste and add more salt and pepper as needed.