Cherry tomato and green bean salad


Cherry tomato and green bean salad
Here is a quick recipe for a very simple but delicious summer or late summer salad.
31 K 5/5 (1 reviews)
Grade this recipe:
Keywords:
Last modified on: October 30th 2022
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama Video
For 4 people, you will need:

Change to the quantities for:
Change measures:
Times for this recipe
Preparation: 35 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - ⌛ 5 min.
Cherry tomato and green bean salad : Stage 1
Wash and dry 300 g cherry tomatoes, cut them in half, sprinkle them lightly with fine salt and leave to stand (we do this to reveal the taste of the tomatoes).

Stage 2 - ⌛ 20 min.
Cherry tomato and green bean salad : Stage 2
Prepare 300 g green beans, drain, cut into 1 or 2 cm pieces and pour into a salad bowl.

Stage 3 - ⌛ 5 min.
Cherry tomato and green bean salad : Stage 3
Add finely chopped ½ red onion, chives and parsley (to taste).

Stage 4 - ⌛ 2 min.
Cherry tomato and green bean salad : Stage 4
Add the cherry tomatoes, the vinaigrette, and mix well.

Your salad is ready.
Remarks
If you don't have cherry tomatoes, use regular tomatoes and cut them into cubes.

If you prepare in advance and put in the fridge, remember to take it out of the fridge at least 30 minutes before serving.
Keeping: 1 or 2 days in the refrigerator, protected by a stretch film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe10 RDI=4 %40 RDI=4 %70 RDI=10 %810 RDI=40 %3,400 RDI: 40 %
Per 100 g1 RDI=1 %5 RDI=1 %9 RDI=1 %110 RDI=6 %460 RDI: 6 %
Per person2 RDI=1 %10 RDI=1 %20 RDI=3 %200 RDI=10 %850 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: Sulfites, mustard
How much will it cost?
  • For 4 people : 3.05 €
  • Per person : 0.80 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Natural leaven
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful history...(note: the ancient Egyptians seem not to have had exclusive knowledge of the process: in Germany evidence of cooking a fermented dough has been found from 8000 BC (the Neolithic era). The...
April 3rd 20201.73 M 304.0 7 days 15 min.
Poaching syrup
Poaching syrup
Less sweet than normal sugar syrup, poaching syrup is specially for slow cooking fruits to be used in other recipes.
September 2nd 2012311 K5 15 min.
Yvetot Douillons
Yvetot Douillons
This dessert, named after a small town in Normandy, consists of a pear filled with confectioner's custard (French pastry cream), which is wrapped in a pancake and puff pastry, then baked. The "douillon" part of the name comes from a warm coat, the "douillette", of former times.
November 26th 201493 K4.3 1 hour 3 min.
Framboisier
Framboisier
This is a classic French raspberry-flavoured dessert. It generally consists of raspberries in cream sandwiched between two layers of cake. In this version, the cake is genoa sponge and the cream is vanilla-flavoured and mixed with mascarpone. This is just as good made as a large rectangle or, as here, in smaller round individual servings.
July 16th 201773 K3.8 2 hours 40 min.
Mozzarella pasta bake
Mozzarella pasta bake
A good way to use up leftover pasta, or cook some specially for this gratin with fried ham and two cheeses: diced mozzarella for melting texture and grated Comté for a nicely browned top.
September 30th 201878 K 55 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2026-02-15)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page