Green bean, roast tomato and almond salad
This Green Bean, Roast Tomato, and Almond Salad is a healthy and refreshing dish featuring roasted cherry tomatoes, crunchy green beans, and toasted almonds, all tossed in a light olive oil and vinegar dressing. It's quick to prepare and perfect for any occasion.
Cook time 6 min
Prep time 10 min
Ingredients:
1.50 cups cherry tomatoes2 tbsp olive oil
1 cup green beans
1 tbsp vinegar
1/2 cup almonds
Green bean, roast tomato, and almond salad is a refreshing and nutritious dish that's perfect for any occasion. This recipe combines the vibrant flavors of roasted cherry tomatoes, crunchy green beans, and toasted almonds, all dressed in a simple olive oil and vinegar dressing. It's a quick and healthy dish that's both vegan and gluten-free.
Instructions:
- Preheat your oven to 400°F (200°C).
- Wash the cherry tomatoes and green beans thoroughly.
- Trim the ends of the green beans if not already done.
- Place the cherry tomatoes on a baking sheet.
- Drizzle 1 tablespoon of olive oil over the tomatoes. Toss gently to coat them evenly.
- Roast in the preheated oven for about 15-20 minutes, or until the tomatoes are blistered and slightly caramelized. Remove from the oven and set aside to cool.
- While the tomatoes are roasting, bring a pot of water to a boil.
- Add a pinch of salt to the water.
- Add the green beans to the boiling water and cook for about 3-4 minutes, or until they are tender-crisp.
- Drain the green beans and immediately plunge them into a bowl of ice water to stop the cooking process and maintain their bright green color. Drain again and set aside.
- In a dry skillet over medium heat, toast the almonds until they are golden brown and fragrant, about 3-5 minutes. Stir frequently to prevent burning. Once toasted, remove from the skillet and let them cool slightly.
- In a large mixing bowl, combine the roasted cherry tomatoes, green beans, and toasted almonds.
- Drizzle with the remaining 1 tablespoon of olive oil and 1 tablespoon of vinegar.
- Toss gently to mix and ensure everything is evenly coated.
- Transfer the salad to a serving dish or platter.
- Enjoy it as a side dish or a light main course!
This Green Bean, Roast Tomato, and Almond Salad is a delightful mix of textures and flavors that is sure to please. It's an effortless yet elegant dish that makes a great addition to any meal or can be enjoyed on its own. Follow the tips provided to perfect this simple and delicious salad that everyone will love.
Green bean, roast tomato and almond salad FAQ:
Roast the cherry tomatoes in a preheated oven at 400°F (200°C) for about 15-20 minutes, or until they are blistered and slightly caramelized.
You can substitute almonds with other nuts like walnuts, pecans, or sunflower seeds, or use pumpkin seeds for a nut-free option.
Store leftover salad in an airtight container in the refrigerator for up to 2 days. However, the green beans may lose their crispness over time.
Green beans should be tender-crisp and bright green after boiling for 3-4 minutes. They should not be mushy.
While the components can be prepared in advance (roasting tomatoes, cooking green beans, and toasting almonds), it's best to assemble the salad just before serving to maintain freshness.
Tips:
- Ensure the green beans are blanched properly to retain their bright green color and crunchiness.
- Roast the cherry tomatoes with olive oil until they start to blister for the best flavor.
- Toast the almonds lightly on a dry pan to enhance their natural nutty flavor.
- For added flavor, you can sprinkle freshly ground black pepper and sea salt to taste.
- Feel free to add some fresh herbs like basil or parsley for a burst of freshness.
Nutrition per serving
4 ServingsCalories 120kcal
Protein 4.82g
Carbohydrates 10g
Fiber 4.24g
Sugar 4.32g
Fat 14g
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