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

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.

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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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