Fresh Green Bean and Tomato Salad with Creamy Garlic Dressing
Fresh Green Bean and Tomato Salad with Creamy Garlic Dressing is a gluten free, dairy free, lacto ovo vegetarian, and vegan side dish. This recipe serves 4 and costs $2.0 per serving. One serving contains 197 calories, 6g of protein, and 12g of fat. A mixture of fresh green beans, spicy brown mustard, shallot, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 8 people have tried and liked this recipe. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. With a spoonacular score of 82%, this dish is great. Similar recipes include Fresh Green Bean Salad with Asian Dressing, Fresh Green Bean Salad with Balsamic Dressing, and Green Bean-and-Tomato Salad with Roasted-Tomato Dressing.
Servings: 4
Ingredients:
2 pounds Fresh green beans
3 cloves garlic, cut into pieces
1/2 pint yellow grape tomatoes, washed and cut in half
1/8 teaspoon ground black pepper
2 tablespoons olive oil
2 tablespoons toasted and chopped pecans for garnish (substitute almonds or pine nuts if you'd prefer)
2 tablespoons red wine vinegar
1 teaspoon Salt
1 shallot
1/4 cup spicy brown mustard
Equipment:
blender
bowl
Cooking instruction summary:
- For the dressing
- Add all the ingredients to a blender and pulse until smooth. Taste the dressing and season, as needed.
- Refrigerate for at least 30 minutes.
- For the salad
- Refrigerate the clean tomatoes until ready to assemble the salad.
- Blanch the green beans in boiling water for about three minutes. Drain them and immediately place them in ice water. Once cold, drain and refrigerate until ready to assemble the salad.
- When ready to serve, add the green beans and tomatoes to a large bowl.
- Drizzle the chilled dressing over the salad and toss to coat.
- Serve on individual plates and garnish with the toasted pecans.
- Add more dressing as desired
Step by step:
1. For the dressing
2. Add all the ingredients to a blender and pulse until smooth. Taste the dressing and season, as needed.Refrigerate for at least 30 minutes.For the salad
3. Refrigerate the clean tomatoes until ready to assemble the salad.Blanch the green beans in boiling water for about three minutes.
4. Drain them and immediately place them in ice water. Once cold, drain and refrigerate until ready to assemble the salad.When ready to serve, add the green beans and tomatoes to a large bowl.
5. Drizzle the chilled dressing over the salad and toss to coat.
6. Serve on individual plates and garnish with the toasted pecans.
7. Add more dressing as desired
Nutrition Information:
covered percent of daily need
