Green Bean and Tomato Salad

By Pierre Franey

Green Bean and Tomato Salad
Michael Kraus for The New York Times
Total Time
20 minutes
Rating
5(1,356)
Comments
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This simple summer salad pairs beautifully with practically any grilled meat or fish, and it's quite easy to make. Just blanch the green beans until crisp tender, then toss with wedges of ripe tomato and a bright vinaigrette of Dijon mustard, red wine vinegar, garlic, shallots and olive oil. A shower of chopped fresh basil across the top finishes it off.

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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.

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Preparation

  1. Step 1

    Trim ends of beans and leave them whole.

  2. 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.

  3. Step 3

    Cut away the core of each tomato, and cut it into wedges.

  4. 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.

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Ratings

5 out of 5
1,356 user ratings
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Comments

Steve

If you have the time I would combine the onions, vinegar and garlic and allow to steep for a few hours.

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.

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.

Barbara

Tasty, but would probably eliminate the garlic and just use shallots.

Andrea

We used cherry tomatoes which worked well. I doubled the recipe and it was way too much dressing. Not terrible to have some standing by for the future, I guess!

Sarah MoJo

Made exactly as written and used campari tomatoes cut in quarters. Next time I will use a teaspoon of garlic (one small clove) instead of a tablespoon, as I am sensitive to raw garlic and had an upset stomach all night, probably because the beans were so delicious I couldn't stop eating them, so I had more than my share of the garlic! Also, including a plug for Maille Dijon - I use it in all my dressings and I think it makes all the difference.

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