I’ve never grown green beans before this year, so imagine my surprise when I get dozens of them all at once! I had no idea that they were so prolific. As it turns out, my pretty little yellow plum tomatoes are producing like hotcakes, too, so I decided to combine them in a salad.
To be honest, the beans I’m talking about are purple. They do turn green once they’re cooked, so I guess the difference is minimal, though they might have slightly more antioxidants. The hardest part is keeping up with their growth since the younger ones are more tender—they kind of disappear into the tangle of their own vines. I’m fast learning which ones are going to be tougher, so I’ve taken to parboiling those and freezing them for Winter soups and stews. Meanwhile, I’ve to these tender beans to play with.
My beautiful little pear tomato plant has also been super prolific. These little guys are super sweet and perfect for tossing into a salad. This salad is easy to make: Parboil the beans to tenderness and halve the tomatoes. The dressing is simply shaken in a jar, poured over, then tossed and served.
Green Bean and Tomato Salad
For the Salad
- 2 cups green (or purple) string beans
- 1 cup cherry tomatoes, any color, halved
- ¼ cup thinly sliced red onion
While rinsing the beans, pull any strings off and snap off the tops and tips.
Bring a saucepan of salted water to a boil; blanch the beans for 3 minutes or until they turn a brilliant green. Rinse under cold water and drain off the excess water. When cooled, put them into a bowl and gently toss with the tomatoes.
For the Dressing
- ¼ cup olive oil
- 1 clove garlic, minced
- 2 Tbsp red wine vinegar
- 1 Tbsp fresh minced Italian parsley
- 1 Tbsp fresh minced basil
- 1 tsp fresh minced oregano
- Salt & pepper to taste
Place all ingredients in a lidded jar and shake. Pour over the beans and tomatoes and gently toss again.
Serves about 4.
