Crispy Green Bean Salad With Tomatoes and Shallots

green-bean-salad-tomatoes-shallots
Photo by Joseph De Leo
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 100 calories
    • Fat 4 g
    • Sat Fat 1 g
    • Cholesterol 0 mg
    • Sodium 256 mg
    • Protein 4 g
    • Carbohydrate 16 g
    • Sugar 7 g
    • Fiber 5 g
    • Iron 2 mg
    • Calcium 54 mg

Heat the oil in a large skillet over medium heat. Add the green beans and cook, tossing, until crisp-tender, 4 to 6 minutes. Add the garlic and cook until fragrant, 30 seconds; transfer to a medium bowl and let cool slightly.

Add the tomatoes, shallot, and vinegar to the bowl and toss to combine. Season with ½ teaspoon salt and ¼ teaspoon pepper.

Ingredients

  1. Check 1 tablespoon olive oil
  2. Check 3/4 pound green beans, trimmed
  3. Check 1 clove garlic, chopped
  4. Check 2 beefsteak tomatoes (about 2 pounds), chopped
  5. Check 1 shallot, sliced
  6. Check 1 tablespoon red wine vinegar
  7. Check kosher salt and black pepper

Directions

  1. Heat the oil in a large skillet over medium heat. Add the green beans and cook, tossing, until crisp-tender, 4 to 6 minutes. Add the garlic and cook until fragrant, 30 seconds; transfer to a medium bowl and let cool slightly.
  2. Add the tomatoes, shallot, and vinegar to the bowl and toss to combine. Season with ½ teaspoon salt and ¼ teaspoon pepper.