Tomato and Haricots Verts Salad

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This recipe was originally published as part of a menu in Tasting Table National.

TT Test Kitchen Tip: A refreshing and simple tomato and haricots verts salad gets a dose of tangy, sweet balsamic vinegar. Mix in blanched butterbeans for yet another colorful addition.

Tomato and Haricots Verts Salad

Yield: 4 servings

Cook Time: 15 minutes


½ pound haricots verts, trimmed and sliced on the bias into 2-inch slices

1 tablespoon extra-virgin olive oil

1 tablespoon quality balsamic vinegar

8 heirloom cherry tomatoes, cut into quarters

6 sun-dried tomatoes (not packed with olive oil), thinly sliced

2 tablespoons finely chopped fresh basil

Salt and freshly ground black pepper


1. In a medium saucepan, bring salted water to a boil. Prepare an ice bath. When the water is boiling, blanch the green beans until bright green and just tender, about 2 to 3 minutes. Drain and immediately submerge in the prepared ice bath. Remove the beans from the ice bath and dry on a paper towel.

2. In a large bowl, toss the beans with the olive oil, vinegar, tomatoes and basil. Season with salt and freshly ground black pepper. Serve.

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