Green bean and cherry tomato salad


    • 1 lb green beans
    • 1 pint cherry tomatoes
    • 1 small shallot sliced thinnly
    • 2 T red wine vinegar
    • Salt and pepper to taste
    • 1/3 C olive oil


Snap and remove the top of the green bean and snap in half. Bring a pot of water to boil and quickly boil the beans until tender 4 minutes. Remove from the water and cool. Cut the cherry tomatoes in half.
Mince the garlic and add it to a bow with the vinegar and salt and pepper. Whisk in the oil. Adjust the seasonings as needed. Toss the cherry tomatoes in the vinaigrette. When you are ready to eat add the green beans and toss to combine.

We hope you enjoyed this recipe!

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