Warm Green Bean Salad
Normally, I buy fresh green beans and roast them at a high heat for a side dish for grilled steak. However, I wanted to try something a little different this time around, more along the lines of a warm salad. Blanching the green beans helps them retain their bright green color and crunchiness. The sweetness of the grape tomatoes and sauteed onion and garlic really offsets the tangy lemon juice in the dressing, too.
Warm Green Bean Salad
Yield:
4 to 6 servings
Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Try a crunchy and sweet fresh green bean salad with grape tomatoes.
Ingredients
- 1/2 tablespoon butter
- 1 pint grape tomatoes, halved
- 1 lb green beans, trimmed and blanched
- 1 small onion, diced
- 1 clove garlic, minced
- Goat cheese crumbles
Dressing:
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- 1/2 teaspoon oregano
- Salt and pepper to taste
Instructions
- Blanch the green beans and set them aside to cool. Mix together dressing ingredients and set aside.
- Heat butter over medium-high heat and add tomatoes, onion and garlic. Saute until tomatoes soften and onions become translucent. Remove from heat and let cool slightly.
- Combine green beans and tomato mixture and toss gently with the dressing. Top with goat cheese crumbles and fresh cracked black pepper.
4 Comments on “Warm Green Bean Salad”
I had some leftovers and didn’t feel like reheating them, and even cold, this green bean salad tastes really good!
Actually, I didn’t add any sugar during the blanching process (I’m on a sugar-restricted diet), but that’s an interesting tip! I think if your green beans are fresh enough to begin with, they’ll stay plenty green after a few minutes in boiling water and then an ice bath.
When you blanch the green bean, did you add sugar to do so? I knew sugar helps to retain its natural colour.
Oh man- that looks so tempting. Maybe tomorrow night…………..