
How To Make Green Bean-Tomato Salad with Herbs
The crispness of the green beans is a nice textural contrast to this juicy tomato salad dressed with mustard, olive oil, and a mix of herbs.
Serves:
Ingredients
- 2lbsgreen beans
- 1½tspDijon mustard
- 2tbspred wine vinegar
- ¼cupextra-virgin olive oil
- 1tbspextra-virgin olive oil
- kosher salt and freshly ground pepper
- 1tbsptarragon,chopped
- 1tbspchives,snipped
- ½tspthyme leaves,chopped
- ½lbcherry tomatoes
Instructions
-
Bring a large pot of salted water to a boil. Add the green beans and cook until they are crisp-tender. Drain and rinse the green beans under cold water until they are chilled; pat the green beans dry.
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In a large bowl, whisk the mustard with the vinegar. Gradually whisk in the olive oil and season with salt and pepper.
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Add the green beans, tarragon, chives, and thyme and toss to coat. Add the tomatoes, toss gently, and serve.
Nutrition
- Calories:Â 94.70kcal
- Fat:Â 7.05g
- Saturated Fat:Â 1.00g
- Trans Fat:Â 0.00g
- Monounsaturated Fat:Â 4.96g
- Polyunsaturated Fat:Â 0.85g
- Carbohydrates:Â 7.64g
- Fiber:Â 2.88g
- Sugar:Â 3.57g
- Protein:Â 2.00g
- Sodium:Â 290.32mg
- Calcium:Â 41.66mg
- Potassium:Â 261.24mg
- Iron:Â 1.19mg
- Vitamin A: 42.69µg
- Vitamin C:Â 14.56mg
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