Salad with green beans

Green bean and tomato salad

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It might seem that frozen vegetables don’t taste good, but this dish confirms quite the opposite. Unfortunately, some out-of-season vegetables are somewhat difficult to buy fresh. That is the case with green beans. Sometimes, it’s possible to get fresh green beans in larger supermarkets, even when out of season, but unfortunately, not always. Luckily though, you can replace them with frozen beans. That’s exactly what I did recently when I prepared the below salad.

The main ingredient of this salad is, of course, green beans, but I also added radish, tomatoes both fresh and sun-dried in olive oil, feta cheese and fresh herbs. I flavoured the green bean and tomato salad with some olive oil and red wine vinegar.

The salad can be served with crispy baguette, fresh bread or as an addition to meats such as chicken or pork.

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Salad with green beans and tomatoes
Green bean salad

Ingredients for bean and tomato salad.

  • 300 g frozen green beans
  • 1 small red onion
  • 150 g feta cheese
  • 2 teaspoons of freshly chopped coriander
  • 4 big radishes
  • 1 teaspoon of freshly chopped oregano
  • 2 teaspoons of red wine vinegar
  • 4 tablespoons of olive oil
  • 10 pieces of cocktail tomatoes
  • a pinch of salt
  • 1 teaspoon of salt
  • a pinch of black pepper
  • 4 halves of sun-dried tomatoes in olive oil brine

How to make green bean and tomato salad.

Pour water into a pot, add 1 teaspoon of salt and bring it to boil. When the water starts boiling, put in the beans. Bring it to boil again and from the moment it starts to boil, simmer it covered on a low heat for 7 to 8 minutes. Pour the cooked beans into a colander, then pour cold water over them and let them cool down.

Peel the red onion and cut them into thin slices. After that, place them in a small bowl and add red wine vinegar. Mix and set aside for 10 minutes.

Put the beans, tomatoes cut in halves or quarters, sun-dried tomatoes cut into strips, diced feta cheese and thinly sliced radishes into a bowl. Add the onion with the vinegar, chopped coriander, oregano leaves, olive oil, a pinch of salt and pepper. Stir gently with a spoon. Keep the green bean and tomato salad in the fridge before serving.

Good to know when making green bean and tomato salad.

Salad with green beans
Green bean salad

In season, opt for fresh green beans. During the off-season, frozen green beans will work just as well as fresh ones.

I used medium-sized cherry tomatoes. If you use small tomatoes, add more than 10 pieces.

I used fresh herbs. They significantly changed the taste of the salad. I encourage you to use fresh herbs whenever you can.

Do you like green bean salad? If so, try our recipe for Mushroom and green bean salad.

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Green bean and tomato salad
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