Green Bean & Tomato Salad Recipe

I think green beans just may be my favourite veggie! For a long time, it was broccoli, but I’ve been using green beans more in recipes and I can’t get enough of them!

I discovered this simple recipe in Sobey’s free magazine, Inspired. I love how quick it is to whip up for a side dish. If you are having a barbecue, this would be a great addition. It’s nutritious, flavourful and fresh.

June seems to be the best month to buy local green beans in our area. I bought organic green beans that were already trimmed and triple washed at the grocery store. There’s slim pickins’ right now for green beans at our grocery store. Guess I’m about a month to late! Oh well, the salad still was amazing!

Green Bean & Tomato Salad

Yield: 4

Green Bean & Tomato Salad


  • 3/4 lb green beans, ends trimmed
  • 1  cup cherry tomatoes, halved
  • 1 shallot, minced
  • 1/4 cup coarsely chopped fresh basil
  • 3 tbsp. olive oil
  • 1 tbsp red wine vinegar
  • salt & pepper


  1. Cook green beans in a large pot of boiling water for about 2 minutes. Drain and rinse under cold water to stop the cooking process. Pat dry and transfer to a bowl. Mix in tomatoes, shallot and basil.
  2. Whisk oil, vinegar, salt and pepper. Add to veggies and toss.

Green Bean & Tomato Salad

If you are looking for more green bean recipes, check out my recipes for Southern-Style Green Beans, Garden Vegetable Beef Skillet, and Chili Buttered Green Beans & Almonds.

What’s your favourite green bean recipe?

Stacie Vaughan

Stacie is the mom of two girls and lives in Ontario, Canada. She enjoys cooking/baking, photography, reading, DIY and is fueled by lots of coffee!

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