Ingredients
3 cups Cherry Tomatoes
8 cups Green Beans 1 Red Onion
1 large red onion
6 Tbs Olive Oil
4 Tbs Pomegranate Vinegar
4 Tbs. chopped shallots
2 t. Dijon mustard
2 t. grated lemon zest
¼ cup chopped basil
¼ cup chopped Italian parsley
2 cloves garlic
¼ t. salt
black pepper and flake salt to taste
½ cup toasted slivered almonds or walnuts
Directions:
- Make ahead of time- pickled onions in a small bowl, mix the onions with ½ cup red wine vinegar, 1 Tbsp sugar and 1 tsp salt. Set aside for 1 hour.
- Make a dressing with the vinegar, oil, shallots, garlic, mustard, lemon zest, and mustard. Set aside.
- Meanwhile, blanch the green beans in salted boiling water, for 3-5 minutes, until desired tenderness. Transfer to a bowl of ice water, and let cool.
- Drain and lay out on towel and pat dry.
- Cut cherry tomatoes in half.
- Remove the onions from the vinegar marinade.
- Toss the onions, beans, cherry tomatoes, basil, and parsley with the salad dressing
- Garnish with the toasted almonds
Green Bean and Cherry Tomato Salad
Author: Bhavani Jaroff
Recipe type: Summer Salad
Ingredients
- 3 cups Cherry Tomatoes
- 8 cups Green Beans 1 Red Onion
- 1 large red onion
- 6 Tbs Olive Oil
- 4 Tbs Pomegranate Vinegar
- 4 Tbs. chopped shallots
- 2 t. Dijon mustard
- 2 t. grated lemon zest
- ¼ cup chopped basil
- ¼ cup chopped Italian parsley
- 2 cloves garlic
- ¼ t. salt
- black pepper and flake salt to taste
- ½ cup toasted slivered almonds or walnuts
Instructions
- Make ahead of time- pickled onions in a small bowl, mix the onions with ½ cup red wine vinegar, 1 Tbsp sugar and 1 tsp salt. Set aside for 1 hour
- Make a dressing with the vinegar, oil, shallots, garlic, mustard, lemon zest, and mustard. Set aside.
- Meanwhile, blanch the green beans in salted boiling water, for 3-5 minutes, until desired tenderness. Transfer to a bowl of ice water, and let cool.
- Drain and lay out on towel and pat dry.
- Cut cherry tomatoes in half.
- Remove the onions from the vinegar marinade.
- Toss the onions, beans, cherry tomatoes, basil, and parsley with the salad dressing
- Garnish with the toasted almonds
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