Green Bean Salad with Tomatoes and Basil - Vegan

The Green Bean Salad with Tomatoes and Basil is a vibrant celebration of summer's freshest ingredients. Crisp green beans and juicy cherry tomatoes come together with aromatic basil leaves and thinly sliced red onion, creating a visually stunning dish that bursts with flavor in every bite. Dressed lightly with a tangy vinaigrette, this salad offers a perfect balance of textures and tastes.

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Temps de préparation 10

Temps de cuisson 5

Temps total 15

Type de plat Salad

Cuisine Mediterranean

Portions servings

Calories 120 kcal

Ingrédients

1 pound green beans, trimmed

2 cups cherry tomatoes, halved

1/4 cup fresh basil leaves, torn

1/4 cup red onion, thinly sliced

2 tablespoons extra-virgin olive oil

1 tablespoon red wine vinegar

1 clove garlic, minced

1/2 teaspoon salt

1/4 teaspoon black pepper

Instructions

Bring a large pot of salted water to a boil. Add the green beans and cook for about 3-4 minutes until tender-crisp.
Immediately transfer the green beans to a bowl of ice water to stop the cooking process. Drain and pat dry with a towel.
In a large bowl, combine the green beans, cherry tomatoes, basil leaves, and red onion.
In a small bowl, whisk together the olive oil, red wine vinegar, garlic, salt, and pepper.
Pour the dressing over the salad and toss to combine.
Let the salad sit for 10-15 minutes to allow the flavors to meld together.
Serve chilled or at room temperature.

Nutrition (per 100g)

Keyword cherry tomatoes, easy recipe, flavorful salad, fresh basil, fresh ingredients, garden fresh, green beans, healthy diet, healthy eating, light lunch, low calorie, Mediterranean cuisine, nutritious, plant-based, quick meal, side dish, summer recipe, summer salad, vegan salad, vegetarian

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Green Bean Salad with Tomatoes and Basil – Vegan