Green Bean And Tomato Salad
A vibrant and refreshing green bean and tomato salad featuring crisp-tender beans, juicy tomatoes, and a savory Worcestershire dressing, perfect for summer gatherings and light meals.
Ingredients
Instructions
- Wash green beans; trim ends and remove strings.
- Cook green beans covered in a small amount of boiling water for 10 to 12 minutes or until crisp-tender.
- Drain beans and set aside to cool.
- Combine beans and tomatoes in a shallow container.
- Combine olive oil, Worcestershire sauce, salt and pepper in a jar; cover tightly and shake vigorously.
- Pour the dressing over the bean and tomato mixture.
- Cover and chill for 2 to 3 hours before serving.
Tips & Substitutions
For a vibrant flavor boost, consider adding fresh herbs like basil or parsley. If you don't have Worcestershire sauce, a mix of soy sauce and a dash of vinegar can serve as an alternative. To ensure the green beans remain crisp, avoid overcooking them; they should be bright green and slightly crunchy. This salad can be made ahead of time for gatherings, making it a perfect addition to Mediterranean recipes.
Serving Suggestions
This Green Bean and Tomato Salad is perfect as a side dish for grilled meats or served alongside a light pasta dish like Codfish And Potatoes. For a delightful twist, pair it with crusty bread and a glass of chilled white wine. It's also a great option for picnics or potlucks, where it can shine as a refreshing summer dish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld as it sits. When ready to enjoy, serve it cold straight from the fridge or let it sit at room temperature for about 15 minutes for a slight warm-up, enhancing the flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Green Bean And Tomato Salad contains roughly 100 calories, with 4g protein, 19g carbohydrates, and 1g fat. It is an excellent source of vitamin C (181% of the Daily Value), vitamin A (30% of the Daily Value), and dietary fiber (24% of the Daily Value), and a good source of potassium and iron. Note that it is relatively high in sodium, at 1322mg per serving (57% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen green beans for this salad?
While fresh green beans are recommended for optimal texture and flavor, you can use frozen green beans if needed. Just blanch them in boiling water for a couple of minutes until they're heated through, then drain and cool before combining with the tomatoes.
How can I make this salad vegan?
This recipe is already quite vegan-friendly, but check the Worcestershire sauce, as some brands contain fish. Opt for a vegan Worcestershire sauce or substitute with a mix of soy sauce and apple cider vinegar for a similar depth of flavor.
What can I serve with this salad?
This salad pairs beautifully with grilled chicken or fish, making it a great addition to any summertime barbecue. It also complements Mediterranean dishes, so consider serving it alongside hummus and pita bread for a complete meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).