Green Bean and Cherry Tomato Salad

Total Time
Prep 10 mins
Cook 10 mins

I found this recipe in Cooking Light a couple years ago. My family loves it and I make it all year long, not just in the summer. In a pinch, I have even made this using Trader Joe's frozen baby french green beans. This salad is always a big hit. Try to use a good quality red wine vinegar, like a cabernet vinegar, it really makes a difference.

Ingredients Nutrition


  1. Cook beans in boiling water 7 minutes or until tender.
  2. Drain.
  3. Place beans, tomatoes, and oregano in a large bowl; toss gently to combine.
  4. Combine the shallots and vinegar, stirring with a whisk.
  5. Let vinegar mixture stand 10 minutes.
  6. Add oil, salt, and pepper to vinegar mixture, stirring with a whisk until well blended.
  7. Pour vinaigrette over bean mixture; toss well.
Most Helpful

Very nice oil & vinegar side dish/salad! Fresh and light. We were looking for a recipe to use today's bean and cherry tomato harvest from the garden. Didn't have shallots on hand, so we used minced yellow onion. It was fine. Made very good next day left-overs, served cold. Cooking Light is a great resource--almost always love their recipes. Thanks so much for sharing, Simply Chris. (Photo uploaded.)

lemon-yellow July 29, 2010

This was really good!! The shallots were a nice change!!! Thanks!!

hope2day August 04, 2007

We enjoyed this salad at room temperature. It's quite good made with fresh summertime produce. I didn't have a quality red wine vinegar but did have a nice balsamic so I used that.

sugarpea September 17, 2005