Green Bean and Tomato Salad with Scallion Dressing

Course: Salad

Cuisine: American

Keyword: easy summer salad recipe, how to make green bean and tomato salad, Scallion buttermilk dressing recipe

Prep Time: 25

Cook Time: 7

Total Time: 32

Servings: people

Calories: 224kcal

Author: Kris Longwell

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.

Print Recipe

Equipment

1 pot for braising
Blender or food processor

Ingredients

For the Scallion-Buttermilk Dressing

½ cup scallions fresh, sliced, white and green parts
½ cup buttermilk
½ cup sour cream
½ cup mayonnaise
2 tbsp red wine vinegar
1 tbsp lemon juice fresh
1½ tsp garlic powder
1 tsp oregano dried
1 tsp basil dried
1 tsp thyme leaves dried
½ tsp Kosher salt
¼ tsp black pepper

For the Salad

6 cups vegetable broth or chicken broth/stock, or water
1 lb green beans fresh, trimmed
1 large leek white and pale-green parts only, washed and sliced into 1" pieces
2 cups cherry tomatoes halved
2 tbsp extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 large heirloom tomatoes sliced
Salt and pepper
½ cup mint leaves fresh, chopped
¼ cup chopped 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. k

Leftovers will keep for about 1 day. The dressing will keep in the fridge for 1 week. We don't recommend freezing.

Nutrition