Green Beans and Cherry Tomatoes Salad

Green Beans and Cherry Tomatoes Salad

Light, fresh, low-calorie summer salad that you can have for dinner, or take with you to work for a healthy homemade lunch. With 8 ingredients and virtually no prep time, this green beans and cherry tomatoes salad is the ultimate 15 minute dinner that ticks all the healthy boxes.

Course Dinner, Lunch

Cuisine Western

Prep Time 10

Cook Time 5

Total Time 15

Servings

Ingredients

½ pound green beans, trimmed
1 cup cherry tomatoes, halved
1 medium green onion

Garlic Vinaigrette

¼ teaspoon Dijon mustard
1 tablespoon balsamic vinegar
2 tablespoons olive oil
1 clove garlic, minced or 1 teaspoon garlic powder
Pinch of salt

Instructions

Wash and trim the beans: sort the beans so that the stems all face one direction. Using a chef’s knife, cut off the knobby ends with a single slice.
Cook the beans using one of the three methods described above. I recommend the microwave method: place the beans in a microwave-safe bowl and add just enough water to cover the bottom of the bowl. Microwave for 4 to 6 minutes, until green beans are perfectly tender. Drain any excess liquid and let them cool.
In a small bowl, whisk mustard, balsamic vinegar, olive oil, minced garlic and salt. Drizzle over beans, tomatoes and onion. Toss to coat.
You can eat it straight away, but it’s even better if you let it sit in the fridge for at least one hour for all the flavours to soak in.

Nutrition