Green Bean & Tomato Salad

Thank you to both the Ohio Cook at My Meals Are on Wheels at https://beatcancer2010.wordpress.com/ and the Frugal Hausfrau at https://frugalhausfrau.com/ for the inspiration for this delicious summer green bean and tomato salad.

As always, I was inspired by their recipe, but of course, I tweaked it a bit to make it my own. It is a bright, beautiful, healthy and delicious salad that is good anytime. I served it with the rest of the pork that Larry smoked for Bryan’s party, as well as some pan-fried potatoes and toasted ciabatta and a Spanish white wine on the side. Caribbean Cole Slaw It was a perfect end of summer meal. I also added some of the corn leftover from that same party into the salad too. We have finally used all of the leftovers from that party as well. I also used most of the little Sweet 100’s tomatoes from Janet and Bob’s garden, though I still have a bunch more tomatoes to use.

Green Bean & Tomato Salad

The Dressing

1/4 cup olive oil

2 TBSP red wine vinegar

1 TBSP lemon juice

1 TBSP garlic

1-2 tsp Dijon mustard

1-2 TBSP honey

1 TBSP fresh herbs or about 1 tsp dried herbs – I used both oregano and thyme

salt & pepper to taste

1 tsp paprika

1 tsp Za’atar seasoning

Whisk everything together until thoroughly blended together and set aside for later.

The Salad

3/4 lbs green beans, par-boiled, cut into pieces about 1 inch in size

2 cups cherry tomatoes or Sweet 100’s tomatoes

1 can chickpeas or garbanzo beans, drained and rinsed

1/2 cup corn

Toss everything together, then add enough dressing to coat, while the green beans are still warm and toss again. This salad is best served as a warm or room temperature salad.

This salad is beautifully delicious. It’s so bright and colorful and full of flavor.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.