Green Bean and Tomato Salad

Submitted by GibbyLou

"This is a wonderful cold green bean dish. It is very simple and has had rave reviews wherever I have served it. It is from Light & Tasty Dec/Jan 2002."

 

• Ready In: 1hr 10mins
• Ingredients: 9
• Yields: 6 cups
• Serves: 8

ingredients

• 1 lb fresh green beans, trimmed
• 1⁄2 cup red onion, thinly sliced
• 1 pint grape tomatoes or 1 pint cherry tomatoes, halved
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 tablespoon water
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1 cup celery, chopped

directions

1. Place beans in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp tender. (I find that this is too long a time for the beans to be crisp and tender). Drain and rinse with cold water.
2. Place in a large bowl; add onion.
3. Place tomatoes in another bowl.
4. In a small bowl, whisk together the lemon juice, oil, water, salt and pepper.
5. Pour over the vegetables in each bowl; toss to coat. Cover and refrigerator for at least 1 hour.
6. Stir celery into bean mixutre; transfer to a serving platter. Surround with tomatoes.

Reviews

[Docs Mom]

This was wonderful. I added crushed garlic to the marinade and omitted the celery, other than that I followed the recipe. I did marinade the veggies for about 4 hours in the refrigerator.

 

[jaynine]

Made this for a potluck and it was a hit. I used more green beans than was called for, about 1 1/2 pounds, and it seemed about right. I also added about 6 oz of mozzarella cheese, cubed, which I thought added a lot. And I left out the celery (personal preference). Using fresh basil and fresh green beans are really key here. Will definitely keep on file for a delicious salad alternative!