Sometimes I get stuck in a rut of the same ‘ol run of the mill sides over and over. I like things that are fast and effortless so I can put more care into the main dish. However, a good main dish is nothing without its sides and with something as refreshing and simple as this you’ll be happy to make this again and again!
This is one of my favorite side dishes for many reasons. It’s incredibly refreshing being a cool side on a warm day. It’s great for picnics—we take this with us to the parks or BBQ’s a lot without worrying about keeping it the right temp. I love that I can throw this together in ten minutes and be done, it’s incredibly easy and packed with flavor!
Another reason this salad is also a winner in my book is because it’s packed with all those spring veggies as I always try to go with the seasons while meal planning. When you shop for your veggies seasonally you are going to get the optimal level of nutrients and it’s best on our farmers and environment—plus the price tag is pretty good!
What You’ll Need:
1 lb fresh green beans
3/4 cup cherry tomatoes cut in half
1/2 red onion, diced
2 tbsp olive oil
5 minced garlic cloves
1/2 tsp black pepper
1/4 tsp salt
Optional: 1/8 cup of toppings such as nuts or bacon crumbles. I used cashews and bacon.
How to Prepare:
- Place green beans in a large pot and cover with water just so it reaches the tops of the beens.
- Place the pot on the burner and cook on high. Once the water starts to boil start timer for two minutes.
- As soon as the timer goes off, remove the green beens, strain them and then place them in a bow of iced water.
- Chop tomatoes in half and dice onions, set aside.
- In a small bowl combine olive oil, garlic, salt and pepper and give it a whisk.
- Strain green beans from ice water and place back in large bowl.
- Stir in tomatoes and onions. Add in the seasonings and don’t forget the toppings if you choose!
- Pour into serving dish and enjoy cold!
