Fresh Green Bean Salad with Tomatoes (Marinated)
A little crunchy, tangy enjoyable fresh green bean salad the whole family can enjoy! This is a great way to use up a bunch of green beans if you have a lot in your garden now. If you just need a different kind of salad to liven up a heavy meal, this is a great addition!
*Prep Time includes 2 Hr Marinating Time*
Servings: 10
Calories: 88kcal
Equipment
Ingredients
- 1 1/2 lb. Fresh Green Beans trimmed and cut into 2-3" pieces
- 1/4 cup red onion thinly sliced
- 8 oz. About 1 1/2 cups cherry or grape tomatoes, halved
- 1/4 cup shredded or shaved parmesan cheese
Salad Marinade
- 1/4 cup olive oil
- 2 Tbsp red wine vinegar
- 2 large cloves of garlic pressed
- 1 Tbsp Dijon mustard
- 1 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 1 tsp sugar
Instructions
- Bring a large pot of salted water to a boil.
- While waiting for water to boil, make your salad marinade: Add oil, vinegar, garlic, dijon, salt, pepper & sugar to a Medium bowl that will fit bean salad and whisk.
- Once water boils, blanch green beans for 3 minutes. (Adjust time based on green bean type, See ***Notes below)
- Drain green beans immediately and add warm green beans and onions to bowl with marinade and toss to coat.
- Cover bowl with a lid or saran wrap and place in the refrigerator immediately to marinade.
- Marinate salad a minimum of 2 hours.
- After marinating fold in tomatoes & parmesan cheese once ready to serve and enjoy!
Notes
***All green beans are slightly different and cook differently depending on type and thickness. If you prefer more tender beans blanch them a minute or 2 longer, especially if your green beans are meatier and tougher.
Nutrition
Calories: 88kcal | Carbohydrates: 7g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 413mg | Potassium: 208mg | Fiber: 2g | Sugar: 3g | Vitamin A: 601IU | Vitamin C: 14mg | Calcium: 61mg | Iron: 1mg