Crunchy Green Bean & Tomato Salad
This simple green bean and tomato salad is a fantastic way to highlight summertime produce.
Servings: 6 Servings
Calories: 141kcal
Ingredients
- 1 pound green beans trimmed and halved
- 1 pound cherry or grape tomatoes halved
- 1 cup bocconcini (mini mozzarella balls)
- 3 tablespoons extra-virgin olive oil
- 8-10 large basil leaves thinly sliced
- Squeeze of lemon of drizzle of balsamic vinegar optional
Instructions
- Bring a large pot of salted water to a bowl and add the green beans. Blanch the beans for 2-4 minutes, depending on the size of the beans. They should be tender-crisp. Drain the beans and immediately rinse with very cold water. Alternatively, you can dunk them into a bowl of ice water.
- Mix the cooked green beans and the tomatoes together in a large bowl. Add the bocconcini and extra-virgin olive oil, and mix gently.
- Stir in the basil just before serving.
- Add a squeeze of lemon juice or a drizzle of balsamic vinegar, if desired.
Notes
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 1portion (⅙ of recipe) | Calories: 141kcal | Carbohydrates: 8g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 25mg | Fiber: 3g | Sugar: 4g
