When the weather is hot the last thing I want, i’m sure most of you agree, is a heavy meal or side dish. Summer {sure a few weeks away, but close enough} is the season for cold salads! This is one of my favorite go to side dishes, Summer Green Bean Salad. Simple to make, great color, delicious vinaigrette and served chilled! Tender green beans are tossed with thinly sliced red onions, halved cherry tomatoes and a simple red wine vinaigrette. Perfect side dish for your next bbq!
I made this last weekend for our boys birthday party and not only because its yummy but because it can be made the day before and then the day of simply toss with the vinaigrette. A couple days later me and my brother enjoyed the leftovers overtop grilled chicken, so good, light and healthy! If you want to make this a little heartier add in boiled diced potatoes… its a great addition to this salad!
*NOTE: I don’t stick to the general vinegar to oil ratio when it comes to making vinaigrettes. Typically its 3 parts oil to 1 part vinegar… me, I really like vinegar so only use a little more oil. You can adjust to your taste*
- 2½-3 lbs of green beans, ends trimmed off
- 2 pints cherry tomatoes, halved
- 1 large red onion, thinly sliced
- ½ cup red wine vinegar
- ⅓ cup olive oil
- 1 tsp garlic powder
- 2 tsp oregano
- salt & pepper
- Cook the green beans in salted boiling water until just tender.Drain well. If you like them crisper be sure to drain and put the beans into ice water to stop the cooking process then drain well. If you like them a little more cooked {like all my older Italian family members} then skip the ice bath.
- Toss together the green beans, red onion and tomatoes.
- In a mason jar or blender mix together the red wine vinegar, olive oil, oregano, garlic powder, salt and pepper. Mix up until well combined and pour enough over the salad just to coat.
- Season with salt and pepper to taste.
Leave a Reply