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Fast and tasty
Salad with string beans and tomatoes

Green Bean and Tomato Salad

A hearty, vitamin-packed vegetable salad with green beans—simple and fresh! I spotted this salad on a vegetarian blog; the gorgeous photo drew me in. I'd been meaning to make it for ages but could never find whole green beans—everywhere sold them pre-cut. But in a big city you can track down just about anything. And the salad turned out delicious.

Maria

Recipe author

Watch the video

Composition / ingredients

Servings:

Green beans

200

Tomatoes

Garlic

Cilantro (bunch)

Dill (bunch)

Olive oil

White wine vinegar

Sugar (pinch)

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 7 % 1 g

Fats 67 % 10 g

Carbohydrates 27 % 4 g

114 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

Step 1:

Prep the ingredients. For this green bean and tomato salad you'll need: frozen or fresh green beans; tomatoes; a small bunch each of dill and cilantro; garlic. For the dressing: olive oil; white wine vinegar; sugar; ground black pepper and salt.
Step 2:

Drop the green beans into boiling salted water and cook for 3 minutes. If the beans are frozen, thaw them first.
Step 3:

Then drain the beans in a colander and pat them dry.
Step 4:

Peel and finely mince the garlic. Rinse the dill and cilantro, pat dry, and finely chop.
Step 5:

Rinse the tomatoes, pat dry, and cut into small cubes.
Step 6:

Make the dressing. Whisk the olive oil with the white wine vinegar, sugar, ground black pepper, and salt. Stir until the sugar and salt fully dissolve.
Step 7:

In a salad bowl, combine the green beans, tomatoes, chopped herbs, and garlic. Drizzle the dressing over the salad and toss.
Step 8:

Serve the salad. Enjoy!

Green beans, string beans, or asparagus beans? Let's sort out the terms. People have known the food value of young beans for ages—even the indigenous peoples of South America ate them. Europeans, though, at first grew the plant purely as an ornamental, prized for its lovely blossoms. Only in the 17th century did they come to appreciate the flavor of the mature beans inside the ripened pod. A little later the Italians took to the unripe pods, and to this day they're used almost everywhere in Italian cooking. Young pods aren't cooked for long, so they keep their nutrients and goodness. Some varieties of this useful plant are called asparagus beans—they're semi-sweet and free of tough, stringy fibers. The asparagus type is considered a subspecies of the string bean: it has juicy flesh and tender pod walls with no stiff strings or hard membranes. The edible part is the whole young pod, harvested at about 8–10 days old. These pods are tender and, unlike ordinary string beans, have no tough fibers.