Green Bean and Cherry Tomato Salad

"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."
 
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photo by lemon-yellow photo by lemon-yellow
photo by lemon-yellow
photo by Simply Chris photo by Simply Chris
Ready In:
20mins
Ingredients:
8
Serves:
6-8
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ingredients

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directions

  • Cook beans in boiling water 7 minutes or until tender.
  • Drain.
  • 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.

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Reviews

  1. lemon-yellow
    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.)
     
  2. hope2day
    This was really good!! The shallots were a nice change!!! Thanks!!
     
  3. sugarpea
    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.
     
  4. jovigirl
    Very good! We really enjoyed this. It would be good cold too, I believe. So simple and tasty - we'll make this often! Thanks for the recipe!
     
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