Back to Recipes
Summer Green Bean & Tomato Salad
Angela LeMoine
8 servings
BeginnerWhen the weather is hot the last thing I want, i’m sure most of you agree, is a heavy meal or side dish. Summer {sure a few weeks away, but close enough} is the season for cold salads! This is one of my favorite go to side dishes, Summer Green Bean Salad. Simple to make, great color, delicious vinaigrette and served chilled! Tender green beans are tossed with thinly sliced red onions, halved cherry tomatoes and a simple red wine vinaigrette. Perfect side dish for your next bbq!
Total Steps
4
Ingredients
8
Tools Needed
1
Related Article
LeMoine Family KitchenIngredients
- 2 1/2-3 pounds green beans, ends trimmed off
- 2 pints cherry tomatoes, halved
- 1 large red onion, thinly sliced
- 1/2 cup red wine vinegar
- 1/3 cup olive oil
- 1 teaspoon garlic powder
- 2 teaspoons oregano
- salt and pepper
Instructions
1
Step 1
Cook the green beans in salted boiling water until just tender.Drain well. If you like them crisper be sure to drain and put the beans into ice water to stop the cooking process then drain well. If you like them a little more cooked {like all my older Italian family members} then skip the ice bath.
2
Step 2
Toss together the green beans, red onion and tomatoes.
3
Step 3
In a mason jar or blender mix together the red wine vinegar, olive oil, oregano, garlic powder, salt and pepper. Mix up until well combined and pour enough over the salad just to coat.
4
Step 4
Season with salt and pepper to taste.