Fresh green bean salad with cherry tomatoes and zesty vinaigrette dressing.
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Nutrition per Serving
Ingredients
Estimated total cost: €4.06 · €2.03/serving
- 1/2 pound slender haricot vert, young Blue Lake, Kentucky Wonder, or a similar variety of green beans (blanch in boiling water, then shock in ice water for vibrant color and crisp texture)Est. price €1.50–€3.00
- 1 tablespoon robust red wine vinegar (whisk with a pinch of salt to enhance flavors)Est. price €0.10–€0.25
- Salt and freshly ground black pepper (season to taste at every stage of cooking)Est. price €0.01–€0.05
- 1/4 cup premium extra-virgin olive oil (drizzle over salad just before serving for a luxurious finish)Est. price €0.75–€1.50
- 6 basil leaves, sliced into chiffonade strips (add right before serving for a burst of fresh herb flavor)Est. price €0.30–€0.60
- 1 small shallot, finely diced (soak in cold water for a milder flavor)Est. price €0.20–€0.40
- 1/2 pound plump cherry tomatoes (cut in half for quicker cooking and to release juices)Est. price €1.20–€2.50
Steps
- 1Begin by removing the stem ends of 1/2 pound of green beans, and if they are dry or tough, also remove the tails. This can be done by snapping off the ends with your fingers. Choose green beans such as haricot vert, young Blue Lake, Kentucky Wonder, or a similar variety for this recipe.
- 2Boil the ingredients in salted water until they reach a tender consistency. Once cooked, drain them and promptly transfer to a sheet pan or plate to cool down quickly.
Cultural note
The combination of green beans and tomatoes in salads is a classic Mediterranean dish, reflecting the cuisine of countries like Italy and Greece where fresh vegetables are abundant.
Seasonal note
Green beans and tomatoes are best in summer when they are in peak season, offering the freshest and most flavorful ingredients for this salad.
Health note
This salad is a nutritious choice, providing a good source of fiber, vitamins A, C, and K. It is low in cholesterol and saturated fat, making it heart-healthy.
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