Thinly-sliced fresh basil added at the end makes this Green Bean and Tomato Salad a summer treat that’s low-carb, gluten-free, and vegan!
INGREDIENTS
INGREDIENTS:
- 1 lb. thin French-style green beans (see notes)
- 1/2 small sweet onion, cut into thin slivers (see notes)
- 2 cups cherry tomatoes, cut in half
- generous amount thinly-sliced fresh basil (see notes)
- salt and fresh-ground black pepper to taste
DRESSING INGREDIENTS:
- 3 T extra-virgin olive oil (see notes)
- 2 T fresh-squeezed lemon juice (see notes)
- 2 tsp. finely minced fresh garlic
- 1/2 tsp. dried oregano
- 1/2 tsp. sea salt
Hands Free Mode:
Prevent screen from sleeping
INSTRUCTIONS
- Start water boiling in a vegetable steamer or pot with a steaming rack (affiliate link) while you trim the beans on both ends and cut them into pieces about 2 inches long.
- (I do this by gathering a handful of beans that are standing up straight and letting them fall down on to the cutting board, so the ends are even. Trim that end and then turn them over and do the same thing with the other end.)
- When the water starts to boil, steam beans for 5 minutes, then drain and immediately put them in a bowl of ice water. (Some beans are tougher than others, so I might test one for doneness after 5 minutes to see what you think.)
- Let beans cool in the ice water about one minute, then drain immediately into a colander placed in the sink.
- While beans are cooking, cut cherry tomatoes into halves and cut the onion into thin slivers.
- When beans are draining, whisk together the olive oil, lemon juice, garlic, oregano, and salt to make the dressing.
- Wash fresh basil leaves and spin dry in a salad spinner (affiliate link) or dry with paper towels, then cut the basil into thin strips. (I used my beloved Herb Scissors to cut the basil.)
- Remove drained beans from the colander into a bowl large enough to toss ingredients together.
- Add the cherry tomatoes and onions and toss ingredients together.
- Toss with desired amount of dressing and then gently mix in the sliced basil.
- Season salad to taste with salt and fresh-ground black pepper and serve.
NOTES
We used Vidalia onion for this recipe. I used my fresh-frozen lemon juice for this recipe. Any fresh garden green beans can be used. We used about 1/3 cup sliced basil, but next time I’d use more if I had plenty of basil in the garden. Use an olive oil with good flavor for this.
This is best when it’s freshly made, but it wasn’t bad at all when it had been in the fridge overnight.
This recipe inspired by a green bean salad in Eating Well Vegetables (affiliate link).
NUTRITION INFORMATION
Yield
6
Serving Size
1Amount Per ServingCalories108Total Fat7gSaturated Fat1gTrans Fat0gUnsaturated Fat6gCholesterol0mgSodium297mgCarbohydrates11gFiber3gSugar6gProtein2g