Ingredients
Units
Scale
Ingredients (Serves 4)
- 1 pound fresh green beans, trimmed
- 1 cup cherry tomatoes, halved (or diced ripe tomatoes)
- 1/4 cup red onion, thinly sliced (optional)
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, torn (optional)
For the Dressing:
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar or lemon juice
- 1 garlic clove, finely minced
- Salt and freshly ground black pepper, to taste
Instructions
Instructions
1. Cook the Green Beans
- Bring a large pot of salted water to a boil. Add the green beans and cook for 4-5 minutes, or until tender-crisp.
- Drain the beans and immediately transfer them to a bowl of ice water to stop the cooking and preserve their bright green color. Drain again and pat dry.
2. Prepare the Dressing
- In a small bowl, whisk together the olive oil, red wine vinegar or lemon juice, minced garlic, salt, and pepper.
3. Assemble the Salad
- In a large mixing bowl, combine the green beans, cherry tomatoes, and red onion (if using).
- Pour the dressing over the salad and toss gently to combine.
- Sprinkle with parsley and basil for added freshness.
4. Serve
- Transfer to a serving platter or individual plates.
- Serve chilled or at room temperature as a light side dish or appetizer.
