Green Beans and Cherry Tomato Salad

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5 from 1 vote

Green Beans and Cherry Tomato Salad

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Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Meal Type: Lunch, Salads, Sides
Special: 10 Ingredients or Less, 30 Minutes or Less, Gluten-Free, Seasonal (Hot Weather), Soy-Free
Ingredient: Beans, Tomatoes
Servings: 4
Ingredients
  • 1 lb green beans
  • 1 cup(s) grape or cherry tomatoes halved
  • 1/3 cup(s) cilantro chopped
  • 2 tablespoon(s) lemon juice
  • 2 tablespoons(s) olive oil (sub vegetable broth for oil-free)
  • 1 clove garlic minced
  • 1/4 teaspoon(s) salt
  • 1/4 teaspoon black pepper
US Customary - Metric
Instructions
  • Trim the stem end of the green beans. Bring water to a boil in a large pot, and cook the beans for 3 minutes. Then drain and rinse with cold water, allowing them to cool completely. Once beans are cool cut them into 1-2 inch pieces and add to the salad bowl.
  • Add the green beans to a large bowl with all of the remaining ingredients. Toss well to combine.
Notes
Make ahead: store covered in the fridge for up to 3 days.
Nutrition
Serving: 1serving | Calories: 48kcal | Carbohydrates: 10g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 36mg | Potassium: 333mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1055IU | Vitamin C: 23mg | Calcium: 49mg | Iron: 1mg
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