Green Bean and Heirloom Tomato Salad with Mint

Green beans definitely fall into that category of green vegetables that the vast majority of children won’t touch with a ten foot pole.  But unlike, say, Brussels sprouts or artichokes, they never seem to transition into the category of green vegetables that adults go absolutely crazy for.

Sure, they might play a supporting role in your favorite three bean salad.  And perhaps you can’t imagine a holiday meal without a green bean casserole on the table.  But I never hear people profess their love for green beans the same way that they wax poetic about other vegetables.

Since I’ve never been one to gravitate to green bean recipes (you’ll see green bean recipes are noticeably absent in the archives), I’m going to start challenging myself to experiment more with them.  Because there must be some green bean über fans out there hiding in the woodwork.  Or, at the very least, some people out there who, like me, are willing to give them a shot.

And this is really is a lovely recipe.  Warm, tender crisp green beans are combined with a very simple red wine vinaigrette, a sweet heirloom tomato, and a whole lot of chopped mint.  A year ago I would have passed this recipe by, but I’m a new fan of mint-infused vegetable salads like this one with kabocha squash (although I often substitute sweet potatoes as well).

Mint and cooked/roasted vegetables?  An unexpected but magical combination. Well, I’d say operation green bean has got off to a very successful start.

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Green Bean and Heirloom Tomato Salad with Mint

Yield: 4-6 servings

Prep Time: 30 minutes

Total Time: 30 minutes

Ingredients:

* 1 pound green beans, ends trimmed and cut into approximately 3-inch pieces
* 1/2 cup chopped fresh mint
* 2 Tablespoons olive oil
* salt
* 1 large or two small or medium yellow heirloom tomatoes, cut into slices or chunks
* 1/2 medium red onion, cut into very think wedges
* 1 Tablespoon red wine vinegar
* ground pepper

Directions:

Bring a large pot of water to a boil. Add the beans and simmer until tender-crisp, approximately 4-7 minutes depending on the size of the bean. Drain the beans and add the mint, olive oil and a sprinkle of salt. Toss to coat and let cool for approximately 20 minutes.

Add the tomatoes, red onion, red wine vinegar and a sprinkle of salt. Toss to coat. Taste and adjust salt and pepper, if necessary. Serve at room temperature.

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4 Responses to “Green Bean and Heirloom Tomato Salad with Mint”

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    1
    Eileen — September 24, 2012 at 5:42 pm

    This salad sounds amazing, and perfect for the September harvest! I could eat green beans practically every day–but I've never thought to eat them with mint. Thanks for the great idea!

    Reply

    • CATE — September 25th, 2012 @ 4:16 am

      I know, not a combination that immediately comes to mind. But each time I mix mint with veggies I'm very pleasantly surprised :)

      Reply

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    Anonymous — September 26, 2012 at 11:43 pm

    Cate, I love your blog and have been reading it regularly for about a year! But to be honest, I had to reread that sentence about 3 times before I was sure I read it right! The one about “transitioning” :0)I couldn't believe it said “never”. I am one of those (few, obviously…who knew!) adults who transitioned to going absolutely crazy for green beans! Green Bean season is my favourite time of year! It was late this year so we are just seeing the end of it now, and I'm sad! My kids usually fight over the last green beans in the pot! Is that weird?

    Reply

    • CATE — September 27th, 2012 @ 6:50 am

      Who knows, maybe I'm in the minority! I just never hear people get as excited about green beans as they do for things like asparagus of Brussels sprouts.

      But kudos to you for getting your kids to eat (and love!) green beans. Even a teenager, long after I'd begun to love broccoli and other veggies, I didn't really like green beans. I would ONLY eat them if I was a guest at somebody's home because I didn't want to offend my hosts or be picky.

      But I'm finally starting to see the error in my ways- I especially like green beans in Asian dishes these days. Thanks so much for being a faithful reader and for taking the time to comment :)

      Reply

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