This is a great dish for a hot summer day when you need something light. The fresh green beans and grape tomatoes make for a delicious salad that’s nice for picnics, or to take along on a day when you don’t have time to stop at home for lunch.
Recipe information
Yield
serves 4
Ingredients
2
1
2
1
1
2
1
Need to make a substitution?
Preparation
Step 1
Cut off and discard the ends of the beans and cut into 1 1/2-inch pieces. Peel and finely chop the onion and garlic or pass the garlic through a garlic press.
Step 2
Bring a large pot of salted water to a boil. Add the beans and cook for 10 to 12 minutes, or until barely tender. Drain in a colander and rinse with cold water to stop the cooking. Place the beans, onion, garlic, and tomatoes in a bowl.
Step 3
Place the cider vinegar and sugar in a small bowl. Whisk in the oil with a fork until well combined, then pour over the beans. Season with salt and pepper and refrigerate until ready to serve.
food for thought
Step 4
Green beans are loaded with vitamins A, K, and C, manganese, potassium, fiber, folate, iron, omega-3 fatty acids, niacin, and too many more good things to name. The bottom line is, your mother was right. You should eat your green beans.