Ingredients
- For the salad:
- 1 pound fresh green beans, washed, ends trimmed and snapped in half
- 1/2 pint red grape tomatoes, washed and cut in half
- 1/2 pint yellow grape tomatoes, washed and cut in half
- For the dressing:
- 3 cloves garlic, cut into pieces
- 1 shallot, cut into a few pieces
- 1/8 cup red wine vinegar
- 1/3 cup olive oil
- 1/4 cup spicy brown mustard
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 tablespoons toasted and chopped pecans for garnish (substitute almonds or pine nuts if you’d prefer)
Make it step by step
- For the dressing
- Add all the ingredients to a blender and pulse until smooth. Taste the dressing and season, as needed.
- Refrigerate for at least 30 minutes.
- For the salad
- Refrigerate the clean tomatoes until ready to assemble the salad.
- Blanch the green beans in boiling water for about three minutes. Drain them and immediately place them in ice water. Once cold, drain and refrigerate until ready to assemble the salad.
- When ready to serve, add the green beans and tomatoes to a large bowl.
- Drizzle the chilled dressing over the salad and toss to coat.
- Serve on individual plates and garnish with the toasted pecans.
- Add more dressing as desired
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Patricia Conte, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.