Fresh Green Bean and Tomato Salad with Creamy Garlic Dressing

To me, Fresh Green Bean and Tomato Salad with Creamy Garlic Dressing tastes like summer on a plate. The snappy green beans and sweet, colorful tomatoes make this a healthy and tasty salad, and the tangy, garlicky dressing is its crowning glory!

Savor the season

It’s nice to enjoy a fresh salad that doesn’t always come in the form of a bowl of lettuce. The season’s best veggies are only here for a short time, so take advantage of them with this simple, satisfying recipe.

It’s a snap

My parents always had green beans growing in their garden during the summer, and I remember spending a lot of time sitting outside in a folding chair, trimming and snapping green beans by the bushelful. I loved the rhythmic process of prepping them when I was little, and I still do. There aren’t quite as many beans to prep for this recipe, but I still thought it was fun!

Top it off

If you’d like to amp up this salad a bit, add some chunks of mozzarella or feta cheese and herbs. Toss in some tofu or grilled shrimp. You’ll still keep the fresh flavors of the veggies even with adding more ingredients.

The dressing is really easy to make. I used spicy brown mustard but you might want to give Dijon mustard a try. A little of this dressing goes a long way, and it’s perfect for garlic lovers!

Recipe for Fresh Green Bean and Tomato Salad with Creamy Garlic Dressing:

Serves 4

INGREDIENTS

For the salad:

• 1 pound fresh green beans, washed, ends trimmed and snapped in half
• 1/2 pint red grape tomatoes, washed and cut in half
• 1/2 pint yellow grape tomatoes, washed and cut in half

For the dressing:

• 3 cloves garlic, cut into pieces
• 1 shallot, cut into a few pieces
• 1/8 cup red wine vinegar
• 1/3 cup olive oil
• 1/4 cup spicy brown mustard
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 2 tablespoons toasted and chopped pecans for garnish (substitute almonds or pine nuts if you’d prefer)

INSTRUCTIONS

For the dressing:

1. Add all the ingredients to a blender and pulse until smooth. Taste the dressing and season, as needed.
2. Refrigerate for at least 30 minutes.

For the salad:

1. Refrigerate the clean tomatoes until ready to assemble the salad.
2. Blanch the green beans in boiling water for about three minutes. Drain them and immediately place them in ice water. Once cold, drain and refrigerate until ready to assemble the salad.
3. When ready to serve, add the green beans and tomatoes to a large bowl.
4. Drizzle the chilled dressing over the salad and toss to coat.
5. Serve on individual plates and garnish with the toasted pecans.
6. Add more dressing as desired.

Serves 4