Boistfort Valley Farm
Community Supported Recipe Box

Bean & Tomato Salad with Herb Dressing


  • 3/4 pounds slender green beans, trimmed, cut into 2-inch pieces
  • 1/3 cup chopped seeded tomatoes
  • 1/6 cup extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 garlic clove, minced
  • 1/2 teaspoon dried oregano
  • 1 Tablespoon chopped fresh Italian parsley
  • 1/2 cup cherry tomatoes, halved


dish: salad
season: summer, fall

Cook beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Transfer to bowl of ice water and cool. Drain well. Place in large bowl. Mix next 5 ingredients in small bowl; stir into beans. Season with salt and pepper. Garnish with parsley and cherry tomatoes.

Adapted from Bon Appétit, May 2002