I just harvested the last of the green beans from our garden, so I wanted to create a special dish for dinner with them. Our tomatoes are also ripening fast and furious, and I had a big bowl of just-picked ripe tomatoes still warm from the garden sitting on my counter. Green beans and tomatoes are always a great combination so my dish came together very quickly.
This dish pairs really well with any grilled meat, fish or poultry. You can also enjoy it on its own for a light lunch topped with a ball of fresh mozzarella, which is how my husband and I like to eat it. The trick to making this dish work is to blanch the beans just until tender-crisp, then place them in an ice-water bath to stop the cooking process. Add chunks of ripe tomatoes, thin slices of red onions, then toss everything in a vibrant dressing, and you have a fantastic summer side.
Deborah Mele 2019
- 1 Pound Green String Beans
- 6 Medium Ripe Tomatoes, Cut Into Wedges
- 1 Small Red Onion, Thinly Sliced
- 3 Tablespoons Fresh Basil Leaves, Thinly Sliced
- 3 Tablespoons Red Wine Vinegar
- 1 Tablespoon Dijon Mustard
- 1 Tablespoon Finely Chopped Garlic
- 1/3 Cup Olive Oil
- Salt & Pepper To Taste
- Trim the beans, then bring a pot of lightly salted water to a boil.
- Drop the beans into the water and cook until tender crisp, about 3 to 4 minutes.
- While the beans are cooking, prepare an ice-water bath.
- Drop the beans into an ice-water bath to stop the cooking process.
- Drain the beans, then pat dry.
- In a large bowl add the beans, onions, tomatoes, and basil.
- In a small bowl, whisk together the dressing ingredients and then pour over the beans.
- Gently toss, serve, and enjoy!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 163 Total Fat: 12g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 0mg Sodium: 125mg Carbohydrates: 12g Net Carbohydrates: 0g Fiber: 4g Sugar: 6g Sugar Alcohols: 0g Protein: 3g