Green Bean and Tomato Salad
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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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.
Powered byPreparation
- Step 1
Trim ends of beans and leave them whole.
- 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.
- Step 3
Cut away the core of each tomato, and cut it into wedges.
- 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.
Private Notes
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Cooking Notes
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.
Steve
If you have the time I would combine the onions, vinegar and garlic and allow to steep for a few hours.
Nori
A lovely addition is fresh mozzarella mini balls. But add at the end. The red wi e vinegar disclose them.
Emerald
It says to use 1 lbs green beans but to get it to look like the picture its much closer to 2 lbs.
Antonia
My Italian mother would make this all the time. Add some red onion. I sometimes will add cooked red potatoes. But make the potatoes small. Then follow the rest of the recipe. This is great in the summer with grilled chicken, beef and lamb chops.
Nancy Hallberg
very mustardy -- next time I'll cut the mustard in half; way too much in proportion to the vinegar and oil.
Glitterati
I added crumbled feta and red onion. It looked beautiful and tasted great.
Patti
Oooohhh I don't know. The juice of fresh summer tomatoes mixed with olive oil and vinegar is one of the best things in August.
hahulett
We added some left over sweet corn to this and it was very good.
Christina
Boiled for 5 minutes and they were crisp tender. Drained the beans and tossed with the dressing while still hot. Let it sit at room temperature for a half hour to soak up the flavor. I omitted the tomatoes (acid reflux) and did not add basil because it was great as is. Paired it with grilled chicken and roasted cauliflower. A keeper!
Sally
Anything with vinaigrette is delicious and the picture looks yummy. However, this is difficult eat. The beans whole don’t fit into my mouth and the fork has a tough time keeping both bean and tomato on it at the same time. Big mess.
Emily
Added honey to dressing.
Linda PA
My Italian family made this without mustard and with mint and red onion in summer. I followed the recipe with red onion instead of shallots. Served in December during a tinted- romaine crisis as a first course salad. I’m going to use this one all year long.
Adriana
This salad was wonderful! What a perfect dressing. The portions are way off though. I used 1# green beans and 3 smaller tomatoes and had enough for 4 people plus 2servings of leftovers.
Kate
I used diced canned tomatoes instead of fresh (because I’m partial to locals and they weren’t in season yet), and balsamic vinegar instead of red wine vinegar. And...added fresh mint with the basil, which I think took it over the top. My husband I I can’t stop eating it. Mmmmmmm.
Deb Pickman
Wonderful!! Used red onion instead of shallots. Only had balsamic vinegar and regular so used both (mostly balsamic). Quality tomatoes are key.
Leslie
A friend had a bumper crop of the yellow string beans and some very large and very ripe romas. Cut the romas into chunks, used extra garlic (always!). This went for 2 meals for 1. I halved the recipe. First meal I added mozzarella balls at the last minute, second cooked shrimp at the last min. So the yellow beans work well, tho I cut them into thirds for ease in mixing and eating. It may not be quite as colorful as using the green beans but still tasted great.
Laura
I've made this twice now. The first time was for company. Everyone loved it and wanted the recipe. It is quick, easy, and super delicious!
Amy O
This is delicious. I’ve been making it with leftover pan-grilled green beans and other leftovers like melon and sweet corn. Can’t really go wrong with this dressing!
Mark
It's really about the dressing here. Green beans are a good base but I changed out the tomatoes for roasted peppers. Making it again and doing the same thing and also adding toasted pine nuts or slivered/sliced almonds. If you have a mortar and pestle, this is a great use for it.
Maggie
I’m going to add a few anchovies next time. It’s the perfect dish for thanksgiving. We’ll, it’s perfect for anytime
GG
Make sure you are a dijon mustard fan if you make this salad.
Jonathan
Love this dish. It makes a great side or summer salad. One could probably add boiled shrimp or poached chicken breast for a complete meal. The quality of the ingredients matters a lot. I used a fancy dijon from Fortnum and Mason the first go round and the dish was incredible. The second, time, with supermarket dijon, it was not as balanced. I would also recommend adding a generous pinch of sugar to the dressing, as I generally do with any high-acid dish.
Chester
This was delicious and so easy to make. I boiled some a pound of small gemstone potatoes and added them to the salad. Great summer dish!
jess
This was delicious. I didn’t weigh out my beans and I only used 3 large tomatoes from my garden. Otherwise, made as written. Everyone loved it!
Phoebe
This is really good. I made it more or less to the recipe (a little light on the shallot and more so the garlic, and eyeballing the beans, tomatoes and basil). My husband, who is not a raw tomato fan, really liked it. Would definitely make again. A great summer salad.
Kirsten
The photo looks like there are 2 lbs of green beans, but the proportion as written is perfect. I did increase the proportion of red wine vinegar (probably more like 3 T). Also let the shallots and garlic sit in the vinegar for 10 min before finishing to take the harsh edge off.
TumbleTwee
I also substituted red wine vinegar with 1/2 balsamic, 1/2 white vinegar. I find the sweetness from balsamic vinegar balances the sourness of white vinegar nicely.
TumbleTwee
I substitute basils with thinly sliced red onion for a more neutral (but delicious) flavor. I also took some advices from previous comments: 1) Sprinkle the tomatoes with some salt and let it drain a bit to keep the salad from getting too watery. 2) Make the dressing couple hours earlier to let the flavors develop 3) Toss while the beans are still warm. Make sure to use a shallow bowl so the beans can cool without turning brown or overcooked. 4) I tried both shallots and green onions and they
Jill Helmer
I added northern white beans instead of the tomatoes. Delish!
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