This side dish is so easy and it’s a great way to use up the vegetables in your fridge.  You can use just about any vegetable you want, although I do recommend sticking with tomatoes.  They add some juice that creates its own dressing.

The ingredients in this are super simple.  It’s really more method than recipe.

I made this on a night that we needed to pack our dinner for a soccer game.  The green beans needed to be used, but we weren’t going to be home to eat them hot.  I blanched the beans, added the tomatoes, threw on a sprinkle of salt and pepper and a splash of red wine vinegar.

I think the tomatoes would be great paired with broccoli or cauliflower or zucchini or yellow squash.  You can add fresh herbs too, if you’ve got them.

Here’s what you’ll need:  

The red wine vinegar didn’t make it into the photo.  It’s optional though.  You can skip it if you want.

Print Recipe

Green Bean and Tomato Salad with Salt and Pepper Dressing - an easy, whole food side dish

Ingredients

• 2 cups fresh green beans cut in bite size pieces
• 2 cups cherry or grape tomatoes cut in half
• Kosher salt
• black pepper
• splash of red wine vinegar

Instructions

• Blanch the green beans by adding them to a pot of already boiling water.
• Let them cook in the boiling water 2-3 minutes.
• Meanwhile, fill a large bowl with ice water.
• Drain the green beans and pour them into the ice water to stop the cooking process.
• Drain again and add to the salad bowl.
• Stir in the tomatoes.
• Sprinkle with kosher salt, pepper and add a splash of red wine vinegar.
• Adjust seasonings and serve.
• This recipe holds well in the refrigerator for a couple of days.

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