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Green Bean Salad

This fresh green bean salad features cherry tomatoes, green onion and basil. Serve this cold as a man dish or alongside your favorite protein. 

Before You Cook
  • Take a minute to read through the recipe before you start.
  • Wash all fresh produce and work surfaces.
  • Wash your hands at the beginning and throughout the cooking process.
  • Children should ask for permission before using appliances and sharp knives.
  • 12 oz fresh greens beans
  • 8 oz yellow and red cherry tomatoes, halved
  • 1 medium green onion, thinly sliced
  • 1/3 cup rough chopped fresh basil
  • 3 tbsp. balsamic vinegar
  • 1 tbsp. olive oil
  • 2 cloves minced garlic
  • salt and pepper to taste
  1. Prepare vegetables. Wash the green beans. Snap the ends off the green beans. Wash the tomatoes and cut them in half, set aside. Stack basil leaves, roll and slice into small pieces. Wash and chop the green onions.
  2. In a medium saucepan, cook green beans, covered, in a small amount of boiling water, about 8 minutes or just until crisp-tender. Drain and plunge into an ice bath immediately.
  3. Mix balsamic vinegar, oil, basil, minced garlic, salt and pepper in a small mixing bowl.
  4. In a large bowl, combine beans, cherry tomatoes, and green onion slices. Pour the dressing over the salad and toss.
  5. Chill for 3 hours and serve!
Makes 6 servings.