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.
- 1 lb green beans, trimmed (I usually use the small french beans)
- 1 lb cherry tomatoes, quartered
- 1 teaspoon chopped fresh oregano
- 1 tablespoon minced shallot
- 2 tablespoons red wine vinegar
- 2 1⁄2 teaspoons extra virgin olive oil
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- Cook beans in boiling water 7 minutes or until tender.
- Place beans, tomatoes, and oregano in a large bowl; toss gently to combine.
- Combine the shallots and vinegar, stirring with a whisk.
- Let vinegar mixture stand 10 minutes.
- Add oil, salt, and pepper to vinegar mixture, stirring with a whisk until well blended.
- Pour vinaigrette over bean mixture; toss well.
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.)
This was really good!! The shallots were a nice change!!! Thanks!!
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.