Chilean Tossed Green Beans and Tomatoes
Brighten up your table with this vibrant and flavorful Chilean Tossed Green Beans and Tomatoes recipe, a quick and healthy side dish that's perfect for any occasion. Freshly blanched green beans retain their crispness and vivid color thanks to an ice bath, while juicy cherry tomatoes, thinly sliced red onion, and a zesty homemade vinaigrette tie the dish together. Enhanced with garlic, parsley, and a touch of oregano, this salad bursts with bold, Mediterranean-inspired flavors. Ready in just 20 minutes, this versatile recipe is ideal for serving chilled or at room temperature alongside grilled meats, seafood, or as part of a summer spread. Try this fresh and colorful green bean salad for a taste of Chilean cuisine in your own kitchen!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams green beans
- 250 grams cherry tomatoes
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 cloves garlic
- 2 tablespoons fresh parsley
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup red onion
- 1 liter water
- 1 cup ice cubes
Instructions
Rinse the green beans under cold water and trim the ends. Cut them into 2-inch pieces if they are long.
Bring 1 liter of water to a boil in a large pot. Add a pinch of salt, then add the green beans. Blanch the beans by cooking them for 3-4 minutes until they are bright green and slightly tender but still crisp.
While the green beans are cooking, prepare an ice bath by filling a large bowl with 1 cup of ice cubes and cold water.
Drain the green beans and immediately transfer them to the ice bath. This will stop the cooking process and preserve their bright color.
Halve the cherry tomatoes and set them aside.
Finely mince the garlic and chop the fresh parsley. Slice the red onion into thin strips.
In a large mixing bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper to create the vinaigrette.
Drain the green beans from the ice bath and pat them dry using a kitchen towel.
Add the green beans, halved cherry tomatoes, and sliced red onions to the mixing bowl with the vinaigrette. Toss well to coat all the vegetables evenly.
Sprinkle the chopped parsley over the top and gently toss again to combine.
Let the salad sit for 5-10 minutes to allow the flavors to meld together before serving.
Serve the Chilean Tossed Green Beans and Tomatoes as a side dish, either chilled or at room temperature.
Nutrition Facts
Calories |
620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1869 mg | 81% | |
| Total Carbohydrate | 52.7 g | 19% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 25.3 g | ||
| Protein | 12.9 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 333 mg | 26% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1871 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
