This Green Bean Tomato Salad with Maple Basil Dressing makes the most of summer green beans and tomatoes.
Each week, I visit our local farmer’s market and pick up as much fresh produce as I can use for that week. I always buy tomatoes (because I am somewhat obsessed with summer tomatoes) and lately, I’ve been picking up green beans. Although I usually stir-fry green beans, last week I made this Green Bean Tomato Salad with Maple Basil Dressing inspired by a recipe card I found at my favorite spice store, Penzey’s.
The idea of a refreshing green bean tomato salad was especially appealing on a hot summer night.
The dressing is sweet and tangy, and fresh basil adds a nice summery touch.
- 1 pound green beans, trimmed
- 1 tomato, chopped
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh lemon juice
- 2 tablespoons maple syrup
- 1 teaspoon Dijon mustard
- 1 shallot, minced
- 1 garlic clove, minced
- 4 fresh basil leaves, chopped
- sea salt and fresh ground black pepper, to taste
- Bring large pot of water to boil; add beans and cook until just tender, 3-4 minutes, depending on the thickness of the beans. Drain beans and rinse with cold water; drain again; set aside.
- In a medium bowl, whisk together olive oil, vinegar, lemon juice, maple syrup and mustard. Add shallot, garlic and basil; season to taste with salt and pepper.
- Arrange beans and tomatoes on serving platter; drizzle dressing on top.