Green Bean-Cherry Tomato Salad Recipe

Green Bean-Cherry Tomato Salad Recipe
Green Bean-Cherry Tomato Salad Recipe photo by Taste of Home
Publisher Photo

Green Bean-Cherry Tomato Salad Recipe

Be the first to add a review
Publisher Photo
My grandmother made a cold green bean salad with potatoes for every family barbecue. Now I bring my own version of the recipes to parties. With added color and taste from the cherry tomatoes, this classic favorite is even better. —Angela Lemoine, Howell, New Jersey
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 10 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 10 min.

Ingredients

  • 1-1/2 pounds fresh green beans, trimmed
  • 1 pint cherry tomatoes, halved
  • 1 small red onion, halved and thinly sliced
  • 3 tablespoons red wine vinegar
  • 1-1/2 teaspoons sugar
  • 3/4 teaspoon dried oregano
  • 3/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/4 cup olive oil

Directions

In a 6-qt. stockpot, bring 6 cups water to a boil. Add beans in batches; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove beans and immediately drop into ice water. Drain and pat dry.
Transfer beans to a large bowl. Add tomatoes and onion; toss to combine. In a small bowl, whisk vinegar, sugar, oregano, salt, garlic powder and pepper. Gradually whisk in oil until blended. Pour over bean mixture; toss to coat. Yield: 12 servings.
Originally published as Green Bean-Cherry Tomato Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p223

  • 1-1/2 pounds fresh green beans, trimmed
  • 1 pint cherry tomatoes, halved
  • 1 small red onion, halved and thinly sliced
  • 3 tablespoons red wine vinegar
  • 1-1/2 teaspoons sugar
  • 3/4 teaspoon dried oregano
  • 3/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/4 cup olive oil
  1. In a 6-qt. stockpot, bring 6 cups water to a boil. Add beans in batches; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove beans and immediately drop into ice water. Drain and pat dry.
  2. Transfer beans to a large bowl. Add tomatoes and onion; toss to combine. In a small bowl, whisk vinegar, sugar, oregano, salt, garlic powder and pepper. Gradually whisk in oil until blended. Pour over bean mixture; toss to coat. Yield: 12 servings.
Originally published as Green Bean-Cherry Tomato Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p223

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forGreen Bean-Cherry Tomato Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review