Ingredients

How to make it

  • Boil water and 2 TBSP salt, add green beans, cook until cooked through, but still very firm (eat one to test!)
  • Drain water from green beans, add very cold tap water and ICE to green beans for a quick chill.
  • In a small mixing bowl, add oil, start whisking briskly, slowly add vinegar. (you should see it turn almost creamy, and thicker in texture)
  • Stir in salt and pepper
  • In a medium sized bowl, add chilled green beans and tomatoes
  • Drizzle oil mixture over and toss to evenly coat.
  • **For a yummy way to mix it up, you can also add quartered, boiled, small red potatoes (But you may want to double the dressing)
  • This salad is best when its had a chance to sit for a while (or even over night) in the fridge, just make sure you toss it well before serving!

Reviews & Comments 8

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    " It was good "
    karnelson84 ate it and said...
    Great recipe for the green beans my. mother-in-law brought from Michigan and the mini heirloom tomatoes I had in the fridge from Trader Joe's. Also threw in a handful of slivered almonds. Thanks for posting!
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    " It was good "
    raventx1 ate it and said...
    I have made this twice now and everybody still wants me to make it again,
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  • marriage 6 years ago
    Yum, nice combination. Great post, thank you.
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  • brandi 6 years ago
    I wanna try it with soybeans, yummy!
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  • jadavidson 7 years ago
    This was delicious. And I halped maked it!
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    " It was excellent "
    damiadedannon ate it and said...
    I REALLY do love your asian cucumber salad recipe! I will post a variation if trying it without the salt bath makes it any more crisp. I am definately going to try your green bean and tomato salad next. It looks too outrageously good to pass up! Thanx
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  • bleau 7 years ago
    I made this Saturday and it was quite the hit. So easy to make too. Thanks!
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  • ninjamama 7 years ago
    I forgot about that! Mozzarella, right?
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  • missamberlee 7 years ago
    I liked it with the cheese chunks.
    Was this review helpful? Yes Flag

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