196 kcalFresh Green Bean and Tomato Salad with Creamy Garlic Dressing
50 min serves 4
VeganGluten-FreeDairy-Free
6gprotein21gcarbs12gfat
Ingredients
- •2 pounds green beans
- •3 cloves garlic
- •½ pint grape tomatoes
- •⅛ teaspoon ground pepper
- •2 tablespoons olive oil
- •2 tablespoons pecans
- •2 tablespoons red wine vinegar
- •1 teaspoon salt
- •1 shallot
- •¼ cup spicy brown mustard
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Method
From foodista.com — read the original
- For the dressing
- Add all the ingredients to a blender and pulse until smooth. Taste the dressing and season, as needed. Refrigerate for at least 30 minutes. For the salad
- Refrigerate the clean tomatoes until ready to assemble the salad. Blanch the green beans in boiling water for about three minutes.
- Drain them and immediately place them in ice water. Once cold, drain and refrigerate until ready to assemble the salad. When ready to serve, add the green beans and tomatoes to a large bowl.
- Drizzle the chilled dressing over the salad and toss to coat.
- Serve on individual plates and garnish with the toasted pecans.
- Add more dressing as desired
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo via Spoonacular · original recipe at foodista.com