If you’re looking for a versatile, make-ahead summer side dish, this green bean and tomato salad is a winner! The balance of the mint, onions, tomatoes, and green beans is perfect. I could envision serving it alongside any number of main courses.
It would also be a crowd-pleaser at a potluck. The recipe could easily be halved for a smaller crowd if desired.
This was quite an easy recipe, and most of the work was trimming the ends of the green beans. Perhaps, enlist some help for this part. (Anybody want to practice their knife skills?)
The dressing is really well-balanced. A little tart, a little sweet, a little minty. I used some sweet, peak-summer-ripe cherry tomatoes, and their flavor really popped against the earthy green beans. I think it’s worth seeking out the white balsamic vinegar for this recipe. However, if you can’t find it, apple cider vinegar or rice vinegar would work well.
The recipe suggests serving it at room temperature, and I would agree with that. If you have some leftovers and want to serve it again, I’d take it out about a half hour before you’re ready to serve.
I served it with the Grilled Short Ribs with Bourbon BBQ sauce, which I also tested.
