Green Bean Salad with Tomatoes Recipe

5 4 6
Green Bean Salad with Tomatoes Recipe
Green Bean Salad with Tomatoes Recipe photo by Taste of Home
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Green Bean Salad with Tomatoes Recipe

Read Reviews
5 4 6
Publisher Photo
“I make this with fresh green beans from the garden. I could eat it all myself!” —Kathy Smith, Pittsburgh, Pennsylvania
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 pound fresh green beans, trimmed
  • 1 small red onion, sliced
  • 12 cherry tomatoes, halved
  • 12 pitted ripe olives, halved
  • 1/4 cup shredded Parmesan cheese
  • 2 tablespoons bacon bits
  • 1/3 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 garlic clove, minced
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon salt
  • Dash pepper

Directions

Place beans in a steamer basket. Place in a large saucepan over 1 in. of water; bring to a boil. Cover and steam for 7-8 minutes or until crisp-tender.
In a large bowl, combine the beans, onion, tomatoes, olives, cheese and bacon. In a jar with a tight-fitting lid, combine the olive oil, vinegar, garlic, mustard, salt and pepper. Drizzle with dressing; toss to coat. Yield: 8 servings.
Originally published as Green Bean Salad in Simple & Delicious June/July 2010, p53

Nutritional Facts

3/4 cup: 131 calories, 11g fat (2g saturated fat), 3mg cholesterol, 310mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 3g protein.

  • 1 pound fresh green beans, trimmed
  • 1 small red onion, sliced
  • 12 cherry tomatoes, halved
  • 12 pitted ripe olives, halved
  • 1/4 cup shredded Parmesan cheese
  • 2 tablespoons bacon bits
  • 1/3 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 garlic clove, minced
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon salt
  • Dash pepper
  1. Place beans in a steamer basket. Place in a large saucepan over 1 in. of water; bring to a boil. Cover and steam for 7-8 minutes or until crisp-tender.
  2. In a large bowl, combine the beans, onion, tomatoes, olives, cheese and bacon. In a jar with a tight-fitting lid, combine the olive oil, vinegar, garlic, mustard, salt and pepper. Drizzle with dressing; toss to coat. Yield: 8 servings.
Originally published as Green Bean Salad in Simple & Delicious June/July 2010, p53

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KittieCatt User ID: 6154720 268077
Reviewed Jun. 18, 2017

"Since this is referred to as a 'salad', I assume that it should be cooled down and eaten as a cold side dish. Either way, it looks and sounds delicious."

MY REVIEW
6foreverpaws User ID: 6007092 141004
Reviewed May. 16, 2012

"Very good!! I did not have fresh beans, I made mine with beans that I had frozen from last years garden, and it worked great. Will be making this again.

Will make this again"

MY REVIEW
zelensk2 User ID: 1083466 91589
Reviewed Jul. 12, 2010

"This is delicious and looks very colorful and appetizing. I do not have a steamer so I just microwave the grean beans for a few minutes and they turnout nicely crisp-tender. I also use the real bacon bits, not imitation bacon bits. It tastes much better this way."

MY REVIEW
Punkyjoe81 User ID: 3773046 142526
Reviewed Jul. 4, 2010

"Delicious! I could eat it all by myself too! The dressing is wonderful - a perfect summer side."

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