Green Bean and Cherry Tomato Salad

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
34%
Green Bean and Cherry Tomato Salad
40 min.
8
76kcal

Suggestions


Looking for a vibrant and refreshing side dish that perfectly complements any meal? Look no further than this delightful Green Bean and Cherry Tomato Salad! Bursting with color and flavor, this salad is not only a feast for the eyes but also a healthy addition to your dining table. With its combination of crisp green beans and juicy cherry tomatoes, it offers a satisfying crunch and a burst of sweetness in every bite.

This recipe is incredibly versatile, making it an ideal choice for various occasions, whether you're hosting a summer barbecue, preparing a light lunch, or simply looking for a nutritious snack. Plus, it's vegetarian, vegan, gluten-free, and dairy-free, ensuring that it caters to a wide range of dietary preferences.

The zesty dressing, made with freshly squeezed lemon juice and fragrant parsley, elevates the dish, adding a tangy brightness that perfectly balances the earthy flavors of the vegetables. Ready in just 40 minutes, this salad is not only quick to prepare but also a great way to incorporate more vegetables into your diet without sacrificing taste.

Gather your ingredients and get ready to impress your family and friends with this delicious Green Bean and Cherry Tomato Salad. It's a simple yet elegant dish that will leave everyone asking for seconds!

Ingredients

  • teaspoon pepper black as needed freshly ground plus more
  • pound cherry tomatoes halved
  • pounds green beans ends trimmed
  • teaspoons kosher salt as needed plus more
  • tablespoons juice of lemon freshly squeezed (from 3 medium lemons)
  • teaspoons lemon zest finely grated (from 2 medium lemons)
  • 0.5 cup olive oil extra virgin extra-virgin
  • 0.5 cup parsley fresh italian finely chopped
  • tablespoons shallots finely chopped (from 1 medium shallot)

Equipment

  • bowl
  • paper towels
  • whisk
  • pot

Directions

  1. Bring a large pot of heavily salted water to a boil and prepare an ice water bath by filling a bowl halfway with ice and water; set aside. Meanwhile, make the dressing.
  2. Place the shallot, lemon zest, and measured salt and pepper in a medium, nonreactive bowl and add the lemon juice. While whisking constantly, slowly drizzle in the oil and whisk until evenly combined. Set the dressing aside.
  3. Add the green beans to the boiling water and cook until crisp-tender, about 3 to 4 minutes.
  4. Drain and transfer to the prepared ice water bath. When the beans are chilled, drain again and thoroughly pat dry with paper towels.
  5. Place the beans, tomatoes, and parsley in a large bowl, pour in the dressing, and toss to coat thoroughly. Taste and add more salt and pepper as needed.

Nutrition Facts

Calories76kcal
Protein13.22%
Fat32.03%
Carbs54.75%

Properties

Glycemic Index
17.5
Glycemic Load
2.4
Inflammation Score
-8
Nutrition Score
13.835652164791%

Flavonoids

Eriodictyol
0.55mg
Hesperetin
1.63mg
Naringenin
0.16mg
Apigenin
8.09mg
Luteolin
0.21mg
Kaempferol
0.57mg
Myricetin
0.71mg
Quercetin
3.54mg

Nutrients percent of daily need

Calories:75.71kcal
3.79%
Fat:3.08g
4.74%
Saturated Fat:0.45g
2.82%
Carbohydrates:11.85g
3.95%
Net Carbohydrates:8.04g
2.92%
Sugar:5.64g
6.27%
Cholesterol:0mg
0%
Sodium:597.06mg
25.96%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.86g
5.72%
Vitamin K:113.9µg
108.48%
Vitamin C:36.95mg
44.79%
Vitamin A:1378IU
27.56%
Manganese:0.35mg
17.63%
Fiber:3.81g
15.25%
Folate:53.7µg
13.42%
Potassium:407.86mg
11.65%
Vitamin B6:0.22mg
11.17%
Iron:1.87mg
10.41%
Magnesium:37.04mg
9.26%
Vitamin E:1.22mg
8.14%
Vitamin B1:0.12mg
8.09%
Vitamin B2:0.14mg
8.07%
Copper:0.13mg
6.73%
Phosphorus:64mg
6.4%
Vitamin B3:1.2mg
6.02%
Calcium:57.13mg
5.71%
Vitamin B5:0.37mg
3.7%
Zinc:0.41mg
2.75%
Selenium:1.03µg
1.47%
Source:Chow