Green Bean and Tomato Vinaigrette
Elevate your next meal with this vibrant and refreshing Green Bean and Tomato Vinaigrette! Featuring tender-crisp green beans and juicy cherry tomatoes tossed in a tangy homemade vinaigrette made with extra-virgin olive oil, red wine vinegar, Dijon mustard, honey, and a hint of garlic, this quick and easy recipe is a celebration of fresh, wholesome flavors. Garnished with fragrant chopped basil, this versatile dish can be served warm as an elegant side or chilled for a make-ahead option. Perfect for summer gatherings, weeknight dinners, or adding a burst of color to your table, this green bean salad is as delightful to look at as it is to eat. Packed with flavor and ready in just 20 minutes, it’s a must-try addition to your healthy recipe repertoire!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams fresh green beans
- 250 grams cherry tomatoes
- 3 tablespoons extra-virgin olive oil
- 1.5 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 unit garlic clove, minced
- 2 tablespoons fresh basil leaves, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
- 2 liters water
- 15 units ice cubes
Instructions
Fill a large pot with 2 liters of water and bring it to a boil. While waiting, prepare a large bowl of ice water and set aside.
Trim the ends of the green beans. Once the water is boiling, add a generous pinch of salt and the green beans. Boil for 3-4 minutes until they are bright green and tender-crisp.
Immediately drain the green beans and transfer them to the bowl of ice water to stop the cooking process. Let them sit for 2 minutes, then drain and pat the green beans dry with a clean kitchen towel.
Halve the cherry tomatoes and set them aside in a large mixing bowl.
In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, and minced garlic to make the vinaigrette. Add salt and black pepper, then whisk again until emulsified.
Add the blanched green beans to the bowl with the tomatoes. Pour the vinaigrette over the vegetables and toss gently to coat evenly.
Sprinkle the chopped fresh basil over the salad and give it a final toss.
Serve immediately as a warm side dish, or refrigerate for 20 minutes if you prefer it chilled.
Nutrition Facts
Calories |
600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1404 mg | 61% | |
| Total Carbohydrate | 52.5 g | 19% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 28.8 g | ||
| Protein | 11.6 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 352 mg | 27% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1696 mg | 36% | |
*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.
