Description
Light, fresh, and healthy! This easy vegan green bean tomato salad with almonds and herby red wine vinaigrette is the perfect gluten-free summer side.
Ingredients
Scale
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 clove garlic, minced
- ¼ teaspoon black pepper
- 1/2 teaspoon salt (optional)
Instructions
- Trim green beans and slice in 2-3 inch pieces. Fill a medium pot half full with water, cover, and bring to a boil. Add the green beans and cook, covered, for about 5 minutes, until crisp tender but still bright green. Drain the green beans in a colander and rinse with cold water.
- In a medium bowl, mix together cooked, cooled green beans, diced tomatoes, almonds, and fresh basil.
- To make vinaigrette, whisk together olive oil, vinegar, oregano, garlic, black pepper, and salt (optional) in a small dish and toss into salad.
- Serve immediately (or chill until serving time).
- 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
