Green Bean, Tomato and Salami Salad
- Ready In:
- 1⁄2 lb salami (chunk form, rather than sliced)
- 1 lb green beans
- 1⁄4 cup sliced green onion
- 3 tomatoes
- 1 tablespoon dijon-style mustard
- 1 tablespoon white wine vinegar
- 1 dash salt
- 1 dash fresh ground pepper
- 1⁄4 cup olive oil
- Cut salami into 2 inch by 1/4 inch thick sticks, put into mixing bowl.
- Trim tips and ends from green beans. Cut into pieces about 3 inches long. Steam for 10 mins or until beans are tender. Drain. Combine beans with the salami in bowl. Add the sliced green onion.
- Cut tomatoes into wedges and add to the green bean mixture in bowl.
- For the dressing, put the mustard and vinegar into a small mixing bowl. Add salt & pepper. Slowly whisk in the olive oil until mixture is creamy.
- Pour dressing over salami & vegetables. Turn over gently with spatula until all pieces are coated.
- Cover and refrigerate for two hours or more.
- NOTE: Recipe can be doubled or halved.
Join The Conversation
I made a reduced version of this for our grilling tonight. I didn't have salami, was planning to use normal onions instead of green, but hubby had used all our onions in the potatoe dish! So - no onions and no salami, but still a nice simple salad with a wonderful tangy dressing! Thanks for posting this!