Green Bean and Tomato SaladElizabeth Stark
We have a small rooftop container garden here at Brooklyn Supper headquarters. The heat and sunshine have given us a bumper crop of nearly everything, and last week I was shocked to find a small harvest of green beans. I had planted the seeds in May, and things didn’t seem to be going very well, but I kept watering the small sprouts anyway. I guess it paid off since we now have a good handful of home-grown green beans.
This easy green bean salad recipe is a great way to enjoy flavors of the season. It has beautiful color, especially if you throw some multi-colored tomatoes into the mix. The flavor is fresh, with crunchy, slightly sweet beans, a punch of peak-season tomato flavor, and the acid of the vinegar. A simple salad that highlights the flavors of the fleeting summer harvest.
Green Bean and Tomato Salad
1 lb. of green beans
1/2 red onion diced
3 medium tomatoes
2 tablespoons red wine vinegar
2 tablespoons olive oil
squeeze of lemon juice
Snap of the stem end of the green beans and steam for 6 minutes. Rinse under cold water to stop the cooking process. Slice the beans into 1 1/2″ sections.
Chop the tomatoes into 1″ segments, or, if you’re using cherry tomatoes, halve them. Whisk together the oil and vinegar and add at least a pinch of salt.
About 20 minutes to an hour before serving, gently mix the tomatoes and onion with the green beans, and drizzle on the dressing. Check for salt, adjust acid levels, add some fresh pepper and serve.
Since the green beans quickly take on the tomato juice and turn pale, this salad is best enjoyed day of, though sealed tight in the refrigerator, it should keep for at least a day.