Summer Green Bean Tomato Salad

This vegan-friendly, gluten-free Summer Green Bean Tomato Salad recipe is pure summer. It celebrates all of the ripe, abundance of just harvested green beans and vine-ripened tomatoes—fresh from your garden, CSA, farmers market or neighborhood grocer. You can whip it up in mere minutes, and serve it at room temperature or chilled as an accompaniment for a warm weather dinner or picnic.

Summer Green Bean Tomato Salad

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(5 votes, average: 4.80 out of 5)
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4.8 from 5 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 15 minutes
• Yield: 8 servings 1x
• Diet: Vegan

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Description

Turn to summer-ripe produce, green beans and tomatoes, with a simple red wine vinaigrette and a sprinkle of sliced almonds and basil, to make a hearty, vegan-friendly, gluten-free salad for any meal.

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Ingredients

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Salad:

• 1 pound fresh green beans
• 2 large tomatoes, diced
• ¼ cup slivered almonds
• 2 tablespoons sliced fresh basil

Vinaigrette:

• 1 ½ tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• 1 clover garlic, minced
• ¼ teaspoon black pepper
• Sea salt (optional, as desired)

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Instructions

1. Trim green beans and slice in half. Place in a medium pot with water, cover, and boil for about 5 minutes, until crisp tender but still bright green. Cool the beans.
2. In a medium bowl, mix together cooked, cooled green beans, diced tomatoes, almonds, and fresh basil.
3. To make vinaigrette, whisk together olive oil, vinegar, oregano, garlic, black pepper, and sea salt (optional) in a small dish and toss into salad.
4. Serve immediately (or chill until serving time).
5. Makes 8 (2/3 cup servings).

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Category: Salad
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 66
• Sugar: 2 g
• Sodium: 78 mg
• Fat: 4 g
• Saturated Fat: 1 g
• Carbohydrates: 6 g
• Fiber: 3 g
• Protein: 2 g

For other plant-based salads, check out:

Tuscan Asparagus Fennel Farro Salad
Sweet Potato Corn Salad with Chili Lime Vinaigrette
Cantaloupe Salad with Radishes and Pumpkin Seeds

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