Every summer, I plant a robust garden, which can result in a bounty of fresh produce. This vegan Italian-inspired green bean and tomato salad recipe was a great way to use some of that delicious harvest. All you have to do is infuse the olive oil with garlic, steam the green beans and mix it all in a bowl with the tomatoes, basil, and oregano. It makes a lovely side dish for a summer cookout or whenever it strikes you.
This recipe makes ~4-6 servings.
A few things…
- ・Make sure to allow the olive oil-garlic to completely cool before adding to the salad. If it’s even a little warm, it’ll wilt the delicate basil.
- ・Adding the green beans to ice water does two things. First, it stops them from cooking. And second, it helps them retain a vibrate green color.
- ・No fresh herbs? Try adding some dried basil and oregano to taste. I haven’t tried it, but if you do, I’d love to know how it works out for you.
- Thanks for checking this recipe out 💚 And don’t miss out on other UVK recipes, like Vegan Slow Cooker Stewed Green Beans and Tomatoes, Vegan Basil Pesto, Vegan Green Bean Casserole, Green Beans and Potatoes, Zucchini Basil Soup, Vegan Heirloom Tomato Salad, and more.
Green Bean and Tomato Salad
1 garlic clove, finely chopped
3 Tbsp olive oil
1 pound fresh green beans, ends trimmed away
¼ cup torn (or chopped) fresh basil
1 Tbsp finely chopped fresh oregano leaves
1 Tbsp lemon juice
2-3 medium tomatoes, sliced
Salt, to taste (I added ~½ tsp)
Black pepper, to taste (but be generous)
1. First, you’ll infuse the olive oil with the garlic for the green bean and tomato salad’s dressing. Add the olive oil and garlic to a small skillet over high heat. When it starts to sizzle, count to 10 and then remove the skillet from heat. Allow to completely cool.
2. Fill a large pot with 1-2 inches of water. Lower in a steamer basket and cover the pot with a lid. Bring it to a boil. Then, add the green beans and spread evenly in the basket. Steam for ~5-6 minutes or until cooked through but a bit firm. When done steaming, immediately add to a bowl filled with ice water. Set aside.
3. In a large salad bowl, add the olive oil and garlic, basil, oregano, lemon juice, salt, black pepper, tomatoes, and green beans. Taste and adjust the flavors, if needed (more salt? more lemon?). Serve.