Green Bean and Heirloom Tomato Salad with Mint

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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.

Green Bean and Heirloom Tomato Salad with Mint

Yield: 4-6 servings

Prep Time: 30 minutes

Total Time: 30 minutes


* 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


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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