Green Bean and Tomato Salad

Green Bean and Tomato Salad is a quick and easy recipe that can be made in less than 20 minutes.

This colorful bean salad is tossed with a simple lemon dressing that perfectly brings out the flavors in the beans and tomatoes in every bite.

Easy Mediterranean bean salad.

Made with fresh tomatoes, this simple recipe includes green beans as well as pinto bean for an all around flavor.

I like how this recipe uses the right acidity of the tomatoes and the tangy lemon dressing to offset the beans.

Did you try my recipe for 4 Ingredient Date Bars ?

Those Date Bars are a delicious vegan snack made with natural ingredients that offer a most satisfying balance of flavors and textures. The bars would go nicely as a dessert idea after serving this salad.

I like to use a salad dressing mixer to both make my dressing and store my dressing. You can find a selection of dressing mixers here.

Why we love this bean and tomato salad.

This recipe is incredibly easy to make. I like that it takes less than 20 minutes to make this recipe.

Here is what else we like about this recipe.

• Bean and tomato salad can be served on the side or as a meal in itself.
• This recipe is friendly to the vegan, vegetarian, and vegan diets.
• Personalizing this recipe is as easy as changing out the dressing to adding peas or corn.
• Tomato salad is especially nice to serve on a warm day for a picnic, barbecue, or celebration gathering.
• This recipe is relatively inexpensive to make.
• Leftovers can be served as is or as part of a large salad or dip.

Ingredients needed to make homemade bean salad with tomatoes.

The ingredients used in this recipe are basic ingredients that are easy to find in many grocery stores.

• Green Beans. Your green beans should be blanched so that they are crisp yet easy to chew (instructions below in tips section).
• Beans. Pinto beans were used in my salad but, other beans such as black beans or cannellini beans work in this recipe. Your beans should be cooked or canned, rinsed, and drained.
• Tomatoes. Use small bite sized tomatoes such as cherry or grape tomatoes or a combination of the two. Rinse the tomatoes and allow them to dry.
• For the dressing you will need lemon juice, olive oil, and seasonings.
• Optional ingredients- mint, parsley, and basil were used in my salad. Other options include corn, peas, or celery.
• Seasonings as desired.

Tips for making the best bean and tomato salad.

To blanch your green beans, bring a pot with water to a boil and prepare a large bowl of ice water. Add the green beans to the boiling water and cook until somewhat crisp yet still green (three and a half to four and a half minutes). Then immediately transfer the green beans to the ice water in the bowl to stop the cooking process.

More helpful tips for you.

1. The easiest way to make this recipe is to use cooked and canned beans rather than cooking up dry beans. However, if you are partial to dry beans, make sure that they are cooled before adding them to the bowl.
2. When selecting tomatoes, select firm tomatoes that can be easily sliced.
3. Use freshly squeezed lemon juice for best results. Store bought lemon juice often comes with other ingredients added in.
4. Not a fan of lemon juice? Try lime juice or a vinegar such as apple cider vinegar or white wine vinegar. You will need to make ingredient adjustments as needed as the vinegars are more acidic however.
5. Refrigerating the salad before serving can help the flavors blend together.
6. Make this recipe vegetarian by sprinkling some cheese on top. Or, Mediterranean diet followers can add sliced chicken chicken breast.

Expert Tip👉 Blanched green beans offer the optimal crunchy yet, chewable consistency needed for a recipe such as this one. This means that your beans will be easier to chew, more flavorful to eat, and a beautiful green color.

How to make Green Bean and Tomato Salad

Prep Time: 15 minutes .
Servings: 4, depending on how it is served.

1. If you have not done so, prepare your beans as indicated. Blanch the green beans and rinse and drain the canned beans. Then transfer the beans to a large bowl.
2. Carefully slice the tomatoes and and then transfer them to the bowl with the beans. Then give the ingredients in the bowl a quick toss.
3. To make the dressing, combine the lemon juice and olive oil in a small bowl, jar, or in a dressing mixer bottle. Use a whisk or mixer bottle attachment to combine the ingredients. Add the seasonings to the mixture and blend, making adjustments as desired.
4. Pour half of the dressing over the ingredients in the bowl and toss the ingredients. Then add the remaining dressing and toss until the ingredients are well integrated.
5. For the best flavor, cover the salad and refrigerated for at least 20 minutes before serving.
6. Lastly, add the fresh herbs to the salad before serving.

Expert Tip 👉 Fresh mint was used to top my salad for a colorful presentation.

How to store leftover bean salad.

Leftover salad should be stored in an airtight container. When properly stored and refrigerated, this salad should keep for about four days. Simply toss the ingredients and add additional herbs if desired before serving.

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• Lemon Blueberry Cake For 2 (vegan, MedDiet)
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• Vegan Tortilla Soup Recipe
• Mediterranean Diet Cilantro Lime Chicken Breasts
• Double Chocolate and Beet Muffins (MedDiet Vegan)
• Simple Vegetarian Mushroom Ramen Bowl (video)

Print the recipe for Green Bean and Tomato Salad

Green Bean and Tomato Salad, a delicious vegan and Mediterranean diet side or meal recipe tossed in a tasty lemon dressing.

Please see recipe post for further details on this recipe.