Green Beans+ Tomatoes
Those powerhouse veggies are the showstoppers of this very light, refreshing, and delectable fall salad. Now it was the perfect addition to dinner the other night because it used up some of the last bounty of tomatoes from the garden. Can’t have those little orange starbursts going to waste. It also was the first round of green beans this year – and they were mighty fine.
Green beans are a super easy vegetable to prep: wash, trim, cut, boil, ice down. Tomatoes well even easier, wash and pop stems off. The most time consuming part about this recipe – bringing your water to a boil. This recipe is a keeper. This time around I paired it with a mustard vinaigrette, but you could easily use another one of your favorite light dressings.
1.5-2lbs fresh green beans
1 cup cherry/grape tomatoes
1 Tbsp. fresh lemon juice
1 tsp. spicy brown mustard
1 Tbsp. white wine vinegar
1 garlic clove, finely minced
1/2 cup olive oil
salt and pepper to taste
Bring a large pot of water with a pinch of salt to a boil.
While waiting for the water to boil, prep your green beans – rinse trim their ends and any bad spots and cut into 1 inch sections
Wash your tomatoes and slice in half
Once your water comes to a boil, add your green beans and cook for 4-5 minutes. While the green beans are cooking, prep an ice-bath to put the green beans in once you remove them from heat.
You will want to shock your green beans in ice water as soon as you drain them so that they stop cooking and so they stay nice and bright and don’t start to go brown and dull.
To make the mustard vinaigrette, whisk together all of the ingredients until well combined.
Drain the green beans from the cold water, add to a large serving bowl, mix with the tomatoes and drizzle pour the vinaigrette over the vegetables. Cover and refrigerate – you will want to serve this dish chilled.
Cheers to simplicity