Green Bean & Tomato Salad

• 8 Servings

• Total time: 15 min

Adapted from The Plant-Powered Dietitian

Light, fresh, and healthy! This easy vegan green bean tomato salad with almonds and herby red wine vinaigrette is the perfect summer side.

Ingredients

Salad:

• 1 pound fresh green beans

• 2 large tomatoes, diced

• ¼ cup slivered almonds

• 2 tablespoons sliced fresh basil

  Vinaigrette:

  • 1 ½ tablespoons extra virgin olive oil

  • 1 tablespoon red wine vinegar

  • 1 teaspoon dried oregano

  • 1 clove garlic, minced

  • ¼ teaspoon black pepper

  • 1/2 teaspoon salt (optional)

  Instructions

• Trim green beans and slice in 2-3 inch pieces. Fill a medium pot half full with water, cover, and bring to a boil. Add the green beans and cook, covered, for about 5 minutes, until crisp tender but still bright green. Drain the green beans in a colander and rinse with cold water.

• In a medium bowl, mix together cooked, cooled green beans, diced tomatoes, almonds, and fresh basil.

• To make vinaigrette, whisk together olive oil, vinegar, oregano, garlic, black pepper, and salt (optional) in a small dish and toss into salad.

• Serve immediately (or chill until serving time).