Green Bean and Tomato Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Crisp-tender green beans are paired with cherry tomatoes and seasoned with onion, celery and lemon in this refreshing side dish. There's nothing quite like a colorful salad to perk up a gray winter day, says Diane Hixon of Niceville, Florida. Ingredients:
1 pound fresh green beans, trimmed |
1/2 cup thinly sliced red onion |
1 pint grape or cherry tomatoes, halved |
2 tablespoons lemon juice |
1 tablespoon olive oil |
1 tablespoon water |
3/4 teaspoon salt |
1/4 teaspoon pepper |
1 cup chopped celery |
Directions:
1. Place beans in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and rinse with cold water. Place in a large bowl; add onion. Place tomatoes in another bowl. In a small bowl, whisk together the lemon juice, oil, water, salt and pepper. Pour over the vegetables in each bowl; toss to coat. Cover and refrigerate for at least 1 hour.
2. Stir celery into bean mixture; transfer to a serving platter. Surround with tomatoes. Yield: 8 servings.
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