Monday, June 4

Green Bean Salad



Lettuce is generally the least exciting part of a green salad, so I like experimenting with lettuce-less vegetable salads as a different and unexpected side dish. This recipe is super versatile, but the base is formed by green beans (I think it's more interesting to use a few varieties, like haricot verts and yellow wax beans) and dressed with a punchy, herb-packed vinaigrette. The other vegetables can be mix and matched, but I love the sweetness from the grape tomatoes and the crunch from the red onion. Serve it cold or at room temperature, and make extra because leftovers hold up great in the fridge for a few days.


Green Bean, Tomato, & Red Onion Salad:
For Dressing
  • Whisk together 3 cloves of minced garlic, 1 tsp. minced fresh dill, 1 tsp. minced fresh thyme, 1 tsp. Dijon mustard, 1 tbsp. red wine vinegar, salt, and pepper.
  • Slowly whisk in 3 tbsp. olive oil and check for seasoning. Set aside.
For Salad
  • Bring a large pot of water to a boil and season with salt.
  • Trim the ends off of 1 1/2 lbs. of green beans* and add to the pot.
  • Boil for 4-5 minutes, or until crisp-tender, then drain into a colander and run cold water over them until cold. Let dry.
  • Toss the beans with 8 oz. halved grape tomatoes and 1/2 very thinly sliced red onion.
  • Toss with the dressing and serve.

Serves four - six
*Preferably use a few different types.