This healthy Green Bean and Tomato Salad with Roasted Tomato Dressing will be a summer favourite.
This recipe will really be coming into its own with fresh tomatoes and green beans on the horizon. I can't wait for fresh-from-the-garden tomatoes!
But... it doesn't mean it you can't make it now or any time of the year since the ingredients are readily available all year round.
Roasted Tomato makes up the bulk of the dressing so not only is full of flavour it makes for very light dressing. Each serving of the whole salad is under 100 calories and has only 4 grams fat. That makes a nice alternative to some of the mayonnaise laden summer salads.
Green beans are sturdy little things so this keeps well for a day or two in the fridge if you have left overs or want to make it ahead.
I was tempted to add garlic to the dressing but thought I would try it first without. I am glad I did. I think garlic would take away from the roasted tomato core of the dressing.
As an alternative to steaming the beans, you can spray your green beans with olive oil and air fry at 375 degrees about 8 minutes, stirring half way through. I have made this both ways. If you are using the smaller French beans check them after six minutes
Green Bean and Tomato Salad with Roasted Tomato Dressing
Ingredients
Roasted Tomato Dressing
- 1 large tomato halved
- 1 tablespoon fresh basil chopped
- 1 tablespoon olive oil
- 2 tsps red wine vinegar
- ½ teaspoon sugar
- ½ tsp Worcestershire sauce
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Green Bean Salad
- 2 cups green beans about ½ pound. Ends trimmed and beans cut in half or thirds.
- 1 cup cherry tomatoes halved
- ¼ cup sweet onion sliced vertically. Can substitute red onion.
Instructions
Roasted Tomato Dressing
- Preheat broiler. Spray tomato halves with olive oil. Place on broiler-proof pan and broil 10 minutes until tomatoes are blackened. Allow to cool 10 minutes.
- Remove skin and core of tomato. Add the tomato flesh and remaining dressing ingredient to blender and blend till smooth.
Green Bean Salad
- While tomato is roasted steam green beans about 9 minutes till tender crisp. (If you are using the thinner French green beans check them after 6 minutes.)
- Rinse and allow to cool.
- Toss beans, cherry tomatoes and onion in a bowl and toss with dressing.
- Serve at room temperature or slightly chilled. Stores well in the fridge for 2-3 days.
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