Green Beans and Cherry Tomatoes Salad
Light, fresh, low-calorie summer salad that you can have for dinner, or take with you to work for a healthy homemade lunch. With 8 ingredients and virtually no prep time, this green beans and cherry tomatoes salad is the ultimate 15 minute dinner that ticks all the healthy boxes.
Cooking Perfect Green Beans: Tips and Tricks
Mastering the art of cooking green beans is essential for achieving the perfect texture and flavour in your salad. Here are three tried-and-tested methods to cook green beans to perfection:
1. Steaming: In a large skillet with a lid, steam half a pound of fresh green beans with a quarter cup of water. Cover with a lid and cook until the beans are slightly tender, approximately 4 to 6 minutes. Remove from heat and drain.
- Pros: Quick and simple method.
- Cons: Risk of overcooking, leading to loss of crispiness.
2. Blanching: Bring 2 cups of water to a boil in a large pot. Add the green beans and cook until just tender, about 3 to 5 minutes. Remove from heat and drain, then transfer the beans to a bowl of ice water to cool. This stops the cooking process and helps retain their vibrant green colour.
- Pros: Preserves colour and texture.
- Cons: Requires slightly more time and effort.
3. Microwaving: Place green beans in a microwave-safe bowl, add a small amount of water to cover the bottom, and microwave for 4 to 6 minutes until tender. Drain any excess liquid and allow to cool.
- Pros: Convenient and perfect for hot summer days.
- Cons: Care must be taken to avoid overcooking.
How to Make Green Beans and Cherry Tomatoes Salad
- Preparation: Wash and trim the green beans before cooking them using your preferred method.
- Garlic Vinaigrette: While the beans are cooking, prepare the garlic vinaigrette by whisking together mustard, olive oil, balsamic vinegar, minced garlic, and salt in a bowl.
- Assembly: Combine the cooked green beans with halved cherry tomatoes and finely chopped spring onion in a large bowl. Pour the prepared vinaigrette over the salad and toss gently to coat all the ingredients evenly.
- Serving: Chill the salad in the refrigerator for a refreshing and crisp texture before serving. Enjoy this vibrant dish as a standalone meal or as a delightful side dish to complement your main course.
More Refreshing Vegan Salads
Green Beans and Cherry Tomatoes Salad
Ingredients
- ½ pound (225g) green beans, trimmed
- 1 cup (150g) cherry tomatoes, halved
- 1 medium green onion
Garlic Vinaigrette
- ¼ teaspoon Dijon mustard
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil
- 1 clove garlic, minced, or 1 teaspoon garlic powder
- Pinch of salt
Instructions
- Wash and trim the beans: sort the beans so that the stems all face one direction. Using a chef’s knife, cut off the knobby ends with a single slice.
- Cook the beans using one of the three methods described above. I recommend the microwave method: place the beans in a microwave-safe bowl and add just enough water to cover the bottom of the bowl. Microwave for 4 to 6 minutes, until green beans are perfectly tender. Drain any excess liquid and let them cool.
- In a small bowl, whisk mustard, balsamic vinegar, olive oil, minced garlic and salt. Drizzle over beans, tomatoes and onion. Toss to coat.
- You can eat it straight away, but it’s even better if you let it sit in the fridge for at least one hour for all the flavours to soak in.
