If you’re looking for a versatile summer side dish to make ahead, this Green Bean Tomato Salad is it! The balance of mint, onion, tomato and green beans is perfect and I could imagine serving it with any number of main courses.
It would also be a crowd favorite at a potluck. If needed, the recipe can easily be halved for a smaller group.
The recipe was fairly easy to make, and most of the work involved snipping off the ends of the green beans. You might ask for help for this part. (Anyone want to practice their knife skills?)
The dressing is really balanced. A little tart, a little sweet, a little minty. I used some sweet, mid-summer ripe cherry tomatoes and their flavor paired beautifully with the earthy green beans. I think it’s worth looking for the white balsamic vinegar for this recipe. However, if you can’t find it, either apple cider vinegar or rice vinegar would work well.
The recipe suggests serving it at room temperature and I would agree with that. If you have some left over and want to serve it again, I would take it out about half an hour before serving.
I served it with the grilled short ribs with bourbon BBQ sauce, which I also tested.