I have no garden this year other than my pots of herbs, but I’ve been seeing pics and posts from friends who do. And everywhere, it’s tomatoes, tomatoes, tomatoes! They love this heat! This simple Green Bean Tomato Salad is a fabulous way to put a few to good use.
Green Bean Tomato Salad with Chickpeas and Red Wine Vinaigrette
As I was looking through my site today, I realized I have a few recipes featuring cherry tomatoes and green beans! It’s such a classic combination. (And a lot of my recipes using tomatoes happen in August and September!)
About Green Bean Tomato Salad:
This salad is not a unique idea! I think the internet might be overloaded with recipes! There’s something about the end of summer, though, that calls for kinda lazy, kinda easy, and kinda fresh, riffable ideas and this salad is one of those.
It’s full of fresh, lightly simmered to just crisp-tender green beans, cherry tomatoes, and the chickpeas add a little heft. The dressing is a simple shake-up in a jar red wine vinaigrette. The salad couldn’t be easier – and it couldn’t be easier to riff on.
I adapted this from a New York Times recipe submitted by Chef David Tanis and stole a few of my ideas here from the hundreds of reader notes.
Making Green Bean Tomato Salad:
Both the salad and dressing are simple. Note that the green beans do have to be cooked ahead, and the chickpeas (if roasted, which is optional – see below) take a few minutes to make.
This salad is really all about the fifteen to twenty-minute marinade, which allows all the flavors to mingle.
Variations on Green Bean Tomato Salad:
This is a very riffable salad. Nothing has to be set in stone:
- Cut tomatoes can be used instead of cherry.
- Maybe you’d like the green beans in small pieces.
- Other veggies can be added, maybe corn or red onion. Maybe whatever you have on hand.
- Other beans can be subbed in for the chickpeas. Maybe cannellini?
- Add cheese if you wish; the original feature Feta but goat cheese makes it creamy and Parmesan is never wrong.
- Readers of the original seemed to like the idea of adding shrimp.
- Vary the dressing. Maybe you don’t want to use lemon since it’s a small bit. Maybe a balsamic vinaigrette suits you more.
The Roasted Chickpeas
The Chickpeas:
There is one way I’ve complicated things up, and that’s with the chickpeas. These are pan-roasted and tossed with seasonings, but this is optional.
I often toss chickpeas into a salad. The problem: they don’t add much flavor, and any dressing slides right off. A quick pan-roasting crisps them a little (don’t expect too much – after all, they marinate in the dressing later), flavors them, and roughs them up a bit (now I sound like a bully!)
Then there’s an exchange that happens. The dressing adheres better to the roasted chickpeas, but some of the seasoning from the chickpeas flavors the vinaigrette and therefore the salad.
Preparation Helps:
Green Beans: To easily trim the green beans, place them in rows on the cutting board and nudge them with your knife to line up the edges. Trim the edges off, then do the same on the other side. This won’t preserve the cute little whispy ends but it’s fast and easy.
Lemon: Whenever using a small amount of lemon, Fork it!
For the cherry tomatoes, set the shallow, plastic lid from a container, something like yogurt, sour cream, or cottage cheese, upside down and fill it with the tomatoes. Place another lid on top, right side up. Press down evenly with the palm of your hand and slice between with a long, preferably serrated, knife.
Storing:
- This will store well for about a day, tightly covered, and still be beautiful.
- After that, the vinaigrette continues to work on green beans, making them look odd, and the cherry tomatoes will water down the salad. The flavor is still amazing.
Saving Money on Oven Roasted Green Beans & Cherry Tomatoes:
I’m focusing my savings hints this week on the veggies. Here’s how to shop for and make the most of them.
Green Beans:
- Look for them on sale regularly all through the summer, but don’t forget to check your farmer’s market for the freshest green beans and great prices. Any Buyer’s Clubs will offer them in larger quantities, but discount stores like Aldi or Lidl compare favorably in price and have normal-sized packages.
- Be sure to use green beans as soon as possible once you get them home! They’ll last a day to two in the fridge, longer if you’re lucky, but don’t count on it.
- Green beans are notorious for having “rust.” You’ll see it as a little discoloration here and there. It’s not dangerous, but it multiplies quickly as beans are stored. While I’ve used oven roasting as a quick save, another option is blanching. Drop the beans in a large pot of salted, boiling water, then move to an ice bath to stop the cooking.
- Timing varies according to your needs. Two minutes is enough to rid any rust spores, but the beans won’t be fully cooked. They can be reheated and cooked for another dish without tasting like “leftovers.” For freezing beans, go for three minutes. For ALL the deets, see Blanching & Freezing Green Beans.
Cherry Tomatoes:
- Growing your own, even in pots, is the way to go if at all possible. Some are developed specifically to do well in pots.
- If you’re buying, the usual applies. Check your Buyer’s Club and discount grocers, or buy when on sale at the regular grocery.
Chickpeas:
- Dried Chickpeas are inexpensive, and like any bean, will be on sale, often unadvertised, just before or after a holiday where ham is usually served, Christmas, New Year’s, or Easter. Indian or Latin American markets may have better prices & fresher chickpeas.
- Canned Chickpeas do go on sale regularly; if used often pick up enough to last to the next sale.
- For comparison a can is around 15 ounces and holds about 1 1/2 cups chickpeas. A bag is usually a pound and cooked is about the same amount as three cans.
Green Bean Tomato Salad
Green Bean Tomato Salad
- Prep Time: 20 minu53w
- Total Time: 0 hours
- Yield: 4 to 6 servings 1x
- Category: salad
- Cuisine: American
Ingredients
The Salad:
- 3/4 pound green beans
- 1 pint (2 cups) assorted cherry tomatoes, sliced in half
- Roasted Chickpeas, see below
- 2 to 3 tablespoons herbs: parsley, chives, basil, dill, or a combination
The Roasted Chickpeas:
- 1 can chickpeas, drained, rinsed, and patted dry (or about 1 1/2 cups cooked from dried)
- 2 tablespoons oil
- 1/2 teaspoon salt
- 1 teaspoon za’atar, Italian seasoning, or other complementary herb blend or 1/2 teaspoon smoked paprika
The Vinaigrette:
- 1/4 cup olive oil (sub in any preferred)
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 small clove garlic, grated or pressed
- good pinch of dried oregano
- pinch of salt
- pinch of freshly ground black pepper
- 1/2 teaspoon Dijon (optional)
Instructions
Note the green beans and the chickpeas need to be prepared ahead and cooled, which will take several minutes. Roasting the chickpeas is optional.
The Salad:
Add the beans to a skillet with about 3/4 cup water, sprinkle with 1/2 teaspoon salt, bring to a simmer, cover, and cook two to three minutes until tender/crisp. Remove immediately and plunge into ice-cold water. Once cool, drain and lay on a clean towel or paper towels and gently pat dry.
Add to a bowl with the cherry tomatoes and roasted chickpeas. Toss with the vinaigrette. Let sit for 15 to 20 minutes, tossing every few minutes. Before serving, sprinkle with herbs and toss again.
The Chickpeas:
To a skillet add the oil; heat over medium heat, then add the chickpeas and roast several minutes, tossing and stirring until golden brown. Add salt, and seasonings of choice and toss until well coated. Immediately spread out on a large plate or sheet pan to cool.
The Vinaigrette:
Add all ingredients to a jar; shake to combine.
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