Bean, asparagus and cherry tomato salad
This Bean, Asparagus, and Cherry Tomato Salad combines crisp green beans, tender asparagus, juicy tomatoes, and fresh spinach, all dressed in a zesty olive oil and vinegar dressing. It's a nutritious and easy dish perfect for a light lunch or a side.
Cook time 8 min
Prep time 20 min
Ingredients:
1/3 cup green beans2 lb asparagus
4 tomatoes
1 cup spinach
1/4 cup olive oil
2 tbsp vinegar
1 tsp sugar
1 tsp mustard
Experience the fresh and vibrant flavors of a delightful Bean, Asparagus, and Cherry Tomato Salad. This refreshing combination of crisp green beans, tender asparagus, juicy tomatoes, and fresh spinach, dressed in a simple yet flavorful olive oil and vinegar dressing, offers a perfect balance of textures and tastes. This salad is not only nutritious but also easy to prepare, making it an excellent choice for a light lunch or a side dish to complement your main course.
Instructions:
- Bring a large pot of salted water to a boil. Prepare an ice bath (a bowl of ice water) and set it aside.
- Add the green beans to the boiling water and cook for 3-4 minutes until they are just tender but still crisp.
- Immediately transfer the green beans to the ice bath to stop the cooking process and retain their bright color.
- Using the same pot of boiling water, blanch the asparagus for 2-3 minutes until bright green and tender-crisp.
- Transfer the asparagus to the ice bath with the green beans.
- Once cooled, drain the beans and asparagus and set them aside to dry.
- In a small bowl, whisk together the olive oil, vinegar, sugar, and mustard until well combined. Season with salt and pepper to taste if desired.
- In a large mixing bowl, combine the green beans, asparagus, tomatoes, and spinach.
- Pour the dressing over the vegetables and gently toss to coat everything evenly.
- Transfer the salad to a serving platter or individual plates.
- Optionally, garnish with fresh herbs like basil or parsley for added flavor and color.
- Serve the salad immediately, or refrigerate for up to 2 hours before serving.
Enjoy your Bean, Asparagus, and Cherry Tomato Salad fresh or chilled. This healthy and delicious salad is perfect for any meal and can be tailored to your taste preferences. The unique blend of veggies combined with the savory dressing is sure to become a favorite in your household. Serve it at your next gathering and watch it become a crowd-pleaser!
Bean, asparagus and cherry tomato salad FAQ:
Store any leftover salad in an airtight container in the refrigerator. It’s best consumed within 1-2 days to ensure the vegetables remain fresh and crisp.
Yes, you can use frozen green beans and asparagus. Just blanch them according to package instructions before adding them to the salad.
To reduce calories in the dressing, you can substitute half of the olive oil with vegetable broth or lemon juice, while keeping the vinegar and mustard for flavor.
A large pot is recommended for blanching the vegetables, typically a 6-8 quart pot will provide enough space for even cooking.
Green beans should be cooked for 3-4 minutes, and asparagus for 2-3 minutes. They should be bright in color and tender-crisp; test them with a fork if unsure.
Cooking Tips:
- Blanch the green beans and asparagus to retain their vibrant color and enhance their crispness. Simply boil them for a few minutes and then plunge them into ice water.
- Use high-quality olive oil for the dressing as it significantly enhances the flavor of the salad.
- Feel free to add other fresh herbs like basil or parsley to give the salad an extra burst of flavor.
- If you prefer a bit of a kick, add a pinch of red pepper flakes to the dressing.
- For a more filling salad, consider adding a protein such as grilled chicken, tofu, or chickpeas.
- Allow the salad to marinate for at least 15 minutes before serving to let the flavors meld together.
Nutrition Facts
20 ServingsCalories 16kcal
Protein 1.35g
Carbohydrates 3.35g
Fiber 1.40g
Sugar 1.92g
Fat 3.13g
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