Green Bean and Tomato Salad with Scallion Dressing
User Reviews
5.0
3 reviews
Excellent
Green Bean and Tomato Salad with Scallion Dressing
Report
This Green Bean and Tomato Salad with Scallion Dressing is so refreshing and really vibrant. Cook the beans in a nice broth (vegetable or chicken) and all of the flavors come together for an incredible flavor profile. The dressing can be made up to 24 hours in advance.
Share:
Ingredients
For the Scallion-Buttermilk Dressing
- ½ cup scallions fresh, sliced, white and green parts
- ½ cup buttermilk
- ½ cup sour cream
- ½ cup mayonnaise
- 2 tablespoon red wine vinegar
- 1 tablespoon lemon juice fresh
- 1½ teaspoon garlic powder
- 1 teaspoon oregano dried
- 1 teaspoon basil dried
- 1 teaspoon thyme leaves dried
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the Salad
- 6 cups vegetable broth or chicken broth/stock, or water
- 1 lb green beans fresh, trimmed
- 1 large leek white and pale-green parts only, washed and sliced into 1" pieces
- 2 cups cherry tomatoes halved
- 2 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 large heirloom tomatoes sliced
- salt and pepper
- ½ cup mint leaves fresh, chopped
- ¼ cup chopped fresh scallions
Instructions
Make the Dressing
- Place the scallions (½ cup) in a blender or food processor. Pulse several times. Remove the lid and push the scallions down the sides of the blender/bowl. Do this a couple more times (the scallions won't purée, but they should be somewhat finely chopped).
- Add the remaining ingredients and purée until well blended. Transfer to a jar with a lid and chill for at least 1 hour.
Prepare the Salad
- In a large pot, bring the broth (or water) to a boil. Carefully add the beans and simmer until desired consistency is reached (4 minutes for crisp, 8 minutes for tender). Meanwhile, add water and ice to a large bowl that will hold the cooked vegetables.
- Using a slotted spoon, transfer the beans to the ice water.
- Bring the stock back to a boil and then add the leeks and cook until just tender, about 3 minutes, and then use a slotted spoon to add them to the ice water. Drain the vegetables into a colander in the sink. Place the vegetables on paper towels and pat them dry.
- Place the cooked beans and leeks into a large bowl and add the halved cherry tomatoes. Toss with the olive oil and season with a healthy pinch of salt and pepper.
- Arrange the sliced heirlooms on a platter and sprinkle salt and pepper all over them. Pile the green bean/tomato/leek mixture on top of the tomatoes. Drizzle some of the dressing over the top of the salad (about ½ to 1 cup).
- Garnish with mint and scallions and extra dressing on the side. Serve at once.
Notes
- See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
- subscribe to our YouTube channel.
- The dressing can be made up to 48 hours in advance. It's actually even better if it has at least overnight to chill. Let sit out for about 30 minutes before serving so it won't be too thick.
- You can save the braising liquid for future use. It's great for making risotto.
- The vegetables can be prepared several hours in advance. Keep covered and chilled in the fridge until ready to assemble. k
- Leftovers will keep for about 1 day. The dressing will keep in the fridge for 1 week. We don't recommend freezing.
Nutrition Information
Show Details
Calories
224kcal
(11%)
Carbohydrates
28g
(9%)
Protein
7g
(14%)
Fat
11g
(17%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.1g
Cholesterol
32mg
(11%)
Sodium
728mg
(30%)
Potassium
837mg
(24%)
Fiber
6g
(24%)
Sugar
15g
(30%)
Vitamin A
3671IU
(73%)
Vitamin C
53mg
(59%)
Calcium
173mg
(17%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Calories | 224kcal | 11% |
| Carbohydrates | 28g | 9% |
| Protein | 7g | 14% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 32mg | 11% |
| Sodium | 728mg | 30% |
| Potassium | 837mg | 18% |
| Fiber | 6g | 24% |
| Sugar | 15g | 30% |
| Vitamin A | 3671IU | 73% |
| Vitamin C | 53mg | 59% |
| Calcium | 173mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
Summer Corn, Tomato and Avocado Salad with Creamy Buttermilk-Dijon Dressing
American
5.0
(9 reviews)