Green Bean Salad with Tomato Vinaigrette
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: vegetables
Ingredients
- 1 pound green beans, stemmed
- 1 clove garlic, minced
- 1 teaspoon salt
- 2 tablespoons lemon juice
- 2 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 10 or so leaves basil, thinly sliced
- freshly ground black pepper
- 12 ounces tomatoes (about 3 medium or a pint of cherry tomatoes), diced (or sliced if cherry tomatoes)
Instructions
- Bring a pot of salted water to a boil. Make sure you have a clean dish towel ready
- Once the water is boiling, add the green beans and blanch for 2-3 minutes, until bright green and just tender
- Meanwhile, whisk together the garlic, salt, lemon juice, balsamic vinegar, olive oil, basil, and black pepper. Stir in the tomatoes
- Once the green beans are done, remove them with tongs and spread them out onto the clean dish towel. Allow them to cool for 30 seconds or so and then toss them into the tomato mixture. Serve warm or at room temperature.