Green Bean and Tomato Salad


1 pound fresh green beans, ends trimmed and cut into 1-inch lengths

1 medium fresh tomato, chopped

1 small red onion, sliced thin (optional)

1/4 cup fresh basil chopped (or 4 teaspoons basil, dried)

1 clove garlic, minced

3 tablespoons white vinegar

2 tablespoons olive or vegetable oil 

  1. Put water into a large pot and bring it to a boil.
  2. Meanwhile, wash and prepare vegetables and basil (if using fresh). 
  3. Add green beans to boiling water and cook for 3-4 minutes. 
  4. Drain and plunge green beans into cold water to stop cooking and retain the color (blanch). Beans should be bright green and tender-crisp. 
  5. In a large bowl, combine cooked and cooled green beans with tomatoes (and onions, if using them). Add basil and garlic. 
  6. In a small bowl, blend together the vinegar and oil. Drizzle over beans and tomato mixture. Toss until lightly coated. 
  7. Serve at room temperature or slightly chilled. 
  • For a tangier dressing, try blending 1 teaspoon of Dijon mustard into the oil and vinegar. 
  • This is a great recipe to make and refrigerate the night before you need it. The flavors will blend. 
Nutrition Facts: 

Serving size: 1/2 cup

Calories: 45

Fruits and Vegetables: 1/2 cup

Fat: 3 g

Fiber: 2 g

Sodium: 0 mg


This material was developed by the UMass Extension Nutrition Education Program.

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