Green Bean and Cherry Tomato Salad

This is something that is extremely easy and fast to prepare. It’s great served as a main dish or a side dish to fish, poultry or meat. It’s low-fat and healthy. What I love about this salad are the colors they compliment just about any dish and help make it look elegant.



Serves 2 (if used as side dish serves 4)


1 lb Green Beans *

6 Cherry tomatoes

Handful of Arugula (Rocquet)

Handful Baby greens

Fresh spicy cherry peppers (optional)

4 tbsp. Olive oil

2 tbsp. Balsamic vinegar

Salt and Pepper (to taste)


In a medium pot fill with water at about ½ way add salt and boil. Once your water has started boiling add the green beans that you have previously cleaned and let boil for 8 – 10 minutes. Strain green beans and let cool.

In a salad bowl add your arugula and baby greens. Slice the cherry tomatoes in half and add to bowl. Slice your cherry peppers in ¼ slices and add to bowl as well. Now you may add the green beans to the bowl along with the olive oil, vinegar, salt and pepper. Mix all ingredients well and serve.


* If you don’t have fresh green beans you may substitute for frozen ones just remember that cooking time may vary.


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