September Cookbook of the Month: Flavor, by Yotam Ottolenghi Discuss
+

Green Bean and Cherry Tomato Salad

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
Sign up to save this recipe to your profile Sign Up Now ›
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
6 to 8 servings Easy
Total:
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
Try Amazon Fresh
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

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Green Bean and Cherry Tomato Salad

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.
Read More
1 of 3
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.
Read More
2 of 3
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.
Read More
3 of 3
Next: How to Freeze Beans

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Load Comments

Recommended from Chowhound
Photo Gallery

11 Easy Weeknight Paleo Recipes
11 Photos
Healthy Paleo Weeknight Dinner Easy
Photo Gallery

An Ode to Tomatoes
15 Photos
The Best of Pumpkins: Why They're the Ultimate Fall Fruit
Guides

The Best of Pumpkins: Why They're the Ultimate Fall Fruit

by Jen Wheeler | It's fall, which means its time to pay tribute to that iconic mascot of the season. As a food, as...

13 Essential Apple Recipes for Fall
Recipe Round-Ups

13 Essential Apple Recipes for Fall

by Chowhound Editors | There are so many things to love about autumn rolling around again, especially apple season. Make...

9 Fall Salads That Put a Fresh Spin on Autumn Produce
Recipe Round-Ups

9 Fall Salads That Put a Fresh Spin on Autumn Produce

by Pamela Vachon | These healthy fall salad recipes will keep you eating well all autumn, and cast your favorite fall...