About the Recipe
This fresh, crisp Green Bean and Tomato Salad is the perfect side dish on hot summer days. Blanched fresh green beans, sweet cherry tomatoes, and a tangy lemon dill vinaigrette make a refreshing addition to any meal.
3 cups green beans trimmed and halved
3 cups cherry tomatoes
1/4 cup lemon dill vinaigrette
Bring well salted water to a boil in a pot over high heat while you trim and halve your green beans.
Prepare a large bowl with ice water.
Slice your cherry tomatoes and make the dressing by shaking the ingredients together in a jar.
Drop the green beans into the boiling water and cook for 2-3 minutes or until bright green and barely tender.
Transfer quickly to the ice water to stop the cooking. When cool to the touch, remove from the water to a towel and gently pat dry.
Combine tomatoes, dressing, and green beans in a serving bowl and toss to combine. Serve immediately or chill up to 2 days.
For the Vinegrette:
Start with using only half of this dressing - mix well with salad and add more to taste.
1/4 teaspoon of finely minced garlic,
1 teaspoon of Dijon mustard
1.5 tablespoons of lemon juice
1 tablespoon of finely minced dill
1/2 tablespoon of honey
2 tablespoons of olive oil
pinch of salt