Green Bean Salad


This fresh vegetable side dish is tossed with a homemade tomato vinaigrette.

Green Bean Salad
Photo: Andy Lyons
Prep Time:
15 mins
Chill Time:
1 hrs
Total Time:
1 hrs 15 mins


  • 12 ounce fresh green beans, trimmed

  • 8 ounce yellow and/or red cherry tomatoes, halved

  • ½ of a small red onion, thinly sliced

Basil-Tomato Vinaigrette:

  • cup snipped fresh basil

  • 3 tablespoon red wine vinegar

  • 2 tablespoon snipped dried tomatoes

  • 1 tablespoon olive oil

  • 2 cloves garlic, minced

  • ¼ teaspoon salt

  • ¼ teaspoon pepper


  1. In a medium saucepan, cook green beans, covered, in a small amount of boiling lightly salted water about 8 minutes or just until crisp-tender. Drain; rinse with cold water and drain again.

  2. In a large bowl, combine beans, cherry tomato halves, and red onion slices. Drizzle with Basil-Tomato Vinaigrette; toss gently to coat. Cover and chill before servings. Makes 6 (3/4-cup) servings.

Basil-Tomato Vinaigrette:

  1. In a small bowl, stir together snipped fresh basil, red wine vinegar, snipped dried tomatoes,* olive oil; garlic, salt, and pepper. Makes about 2/3 cup.


To soften dried tomatoes for the vinaigrette, soak them in enough boiling water to cover for 5 minutes; drain well.


Prepare vinaigrette as directed. Cover and chill for up to 8 hours. Stir before using.

Nutrition Facts (per serving)

53 Calories
2g Fat
8g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 53
% Daily Value *
Total Fat 2g 3%
Sodium 126mg 5%
Total Carbohydrate 8g 3%
Protein 2g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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