Fresh Green Bean and Tomato Salad with Creamy Garlic Dressing

eatoplan

October 17, 2024

45

medium

4

For the Dressing:

Add all the dressing ingredients to a blender and blend until smooth.
Taste the dressing and adjust the seasoning with salt and pepper as needed.
Transfer the dressing to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld.

For the Salad:

Prep the Tomatoes: Refrigerate the clean tomatoes until you’re ready to assemble the salad, keeping them fresh and crisp.
Blanch the Green Beans:
- Bring a pot of salted water to a boil. Add the green beans and blanch for about 3 minutes until bright green and just tender.
- Immediately transfer the green beans to a bowl of ice water to stop the cooking process and retain their vibrant color.
- Once cold, drain the green beans well and refrigerate until you’re ready to assemble the salad.
Assemble the Salad:
- When ready to serve, place the chilled green beans and tomatoes in a large bowl.
- Drizzle the chilled dressing over the vegetables and gently toss to coat evenly.
Serve:
- Divide the salad onto individual plates.
- Garnish each serving with toasted pecans for added crunch and flavor.
- Add additional dressing as desired.

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Ingredients:

Adjust Servings

	2pounds green beans fresh
	3cloves garlic cut into pieces
	0.5pint grape tomatoes yellow, washed and cut in half
	0.125teaspoon ground pepper black
	2tablespoons olive oil
	2tablespoons pecans ) toasted, chopped, for garnish (substitute almonds or pine nuts if you'd prefer
	2tablespoons red wine vinegar
	1teaspoon salt
	1 shallot
	0.25cup spicy brown mustard

Directions

1.

For the Dressing

1. Add all the dressing ingredients to a blender and blend until smooth. | 2. Taste the dressing and adjust the seasoning with salt and pepper as needed. | 3. Transfer the dressing to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld.

Mark as complete

2.

For the Salad

1. Prep the Tomatoes: Refrigerate the clean tomatoes until you're ready to assemble the salad, keeping them fresh and crisp. | 2. Blanch the Green Beans: | Bring a pot of salted water to a boil. Add the green beans and blanch for about 3 minutes until bright green and just tender. | Immediately transfer the green beans to a bowl of ice water to stop the cooking process and retain their vibrant color. | Once cold, drain the green beans well and refrigerate until you're ready to assemble the salad. | 3. Assemble the Salad: | When ready to serve, place the chilled green beans and tomatoes in a large bowl. | Drizzle the chilled dressing over the vegetables and gently toss to coat evenly. | 4. Serve: | Divide the salad onto individual plates. | Garnish each serving with toasted pecans for added crunch and flavor. | Add additional dressing as desired.

Mark as complete