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Green Bean and Tomato Salad
Recipe Type: Side Dish/Salad
Author: Dani Lind
  • 1 ½ lbs. green beans, ends trimmed
  • 1 shallot, thinly sliced
  • 1 garlic clove, minced
  • 1 Tbsp. honey
  • ½ lemon, zested and juiced, separated
  • ¼ cup olive oil
  • Salt and pepper, to taste
  • 1 lb. tomatoes (grape, cherry or heirloom), cut into bite-size pieces
  1. Bring a large pot of salted water to a boil. Cook green beans for 3 to 5 minutes, until they are tender but maintain a bit of crunch. Plunge in ice water. Drain and set aside.
  2. In a large bowl, whisk together shallot, garlic, honey, lemon zest, lemon juice, olive oil, salt and pepper to make the vinaigrette.
  3. Toss green beans and tomatoes with the vinaigrette.
  4. Allow salad to rest for 5 minutes to let ingredients absorb flavor, and toss again before serving.