This Green Bean and Tomato Salad with Scallion Dressing is so refreshing and really vibrant. Cook the beans in a nice broth (vegetable or chicken) and all of the flavors come together for an incredible flavor profile. The dressing can be made up to 24 hours in advance.
6cupsvegetable brothor chicken broth/stock, or water
1lbgreen beansfresh, trimmed
1largeleekwhite and pale-green parts only, washed and sliced into 1" pieces
2cupscherry tomatoeshalved
2tbspextra-virgin olive oil
Kosher salt and freshly ground black pepper
2largeheirloom tomatoessliced
Salt and pepper
½cupmint leavesfresh, chopped
¼cupchopped fresh scallions
Instructions
Make the Dressing
Place the scallions (½ cup) in a blender or food processor. Pulse several times. Remove the lid and push the scallions down the sides of the blender/bowl. Do this a couple more times (the scallions won't purée, but they should be somewhat finely chopped).
Add the remaining ingredients and purée until well blended. Transfer to a jar with a lid and chill for at least 1 hour.
Prepare the Salad
In a large pot, bring the broth (or water) to a boil. Carefully add the beans and simmer until desired consistency is reached (4 minutes for crisp, 8 minutes for tender). Meanwhile, add water and ice to a large bowl that will hold the cooked vegetables.
Using a slotted spoon, transfer the beans to the ice water.
Bring the stock back to a boil and then add the leeks and cook until just tender, about 3 minutes, and then use a slotted spoon to add them to the ice water. Drain the vegetables into a colander in the sink. Place the vegetables on paper towels and pat them dry.
Place the cooked beans and leeks into a large bowl and add the halved cherry tomatoes. Toss with the olive oil and season with a healthy pinch of salt and pepper.
Arrange the sliced heirlooms on a platter and sprinkle salt and pepper all over them. Pile the green bean/tomato/leek mixture on top of the tomatoes. Drizzle some of the dressing over the top of the salad (about ½ to 1 cup).
Garnish with mint and scallions and extra dressing on the side. Serve at nce.
Notes
See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.The dressing can be made up to 48 hours in advance. It's actually even better if it has at least overnight to chill. Let sit out for about 30 minutes before serving so it won't be too thick. You can save the braising liquid for future use. It's great for making risotto. The vegetables can be prepared several hours in advance. Keep covered and chilled in the fridge until ready to assemble. kLeftovers will keep for about 1 day. The dressing will keep in the fridge for 1 week. We don't recommend freezing.