Green Bean and Tomato Salad with Lemon Basil Vinaigrette

I got some lovely produce from Johnson’s Backyard Garden today at HOPE Farmers Market. Shishito peppers are finally back in season and I couldn’t be happier! I got so hooked on them last summer. I’ve been seeing a lot of recipes for cold green bean salad and it inspired me to make my own for my very first installment of Alpha Kitten Recipes. It’s super simple, light, and refreshing. Great as a side salad, or as the main part of a snacky lunch on those hot summer days. I had this salad with a large carrot, some hummus, and a peach for lunch today. Mmmmmmmm…

Note: Shishitos add a simultaneously bitter and buttery flavor to the salad that I found interesting. If you want to nix the peppers and go for a smoother flavor profile I’d suggest adding avocados, peaches, or honeycrisp apples in place of them. You will have leftover dressing to do whatever you’d like with. It’s certainly not required, but if you make the dressing a day before, this salad is even better!

– Serves 2 – Gluten Free – Low Calorie – Supermarket Friendly –

Kitchen Tools Required:

  • Pot
  • Pan
  • Blender/Food Processor
  • Strainer
  • Mixing Bowl

For the Salad:

  • 2 big handfuls of green beans
  • 1 medium tomato, chopped
  • Optional: 3-4 Shishito peppers, chopped and pan-fried in coconut oil with a dash of salt

For the Dressing:

  • 1 TBS white wine vinegar
  • 2 TBS olive oil
  • 1 clove garlic
  • Juice of 1/4 – 1/2 lemon
  • 1 – 2 handfuls of basil
  • Salt & pepper to taste

Bring a pot of water to a boil. Add the green beans and boil them for 3-4 minutes; they should be bright green and still a little crisp. Immediately transfer them to cold water and set them aside. Put all dressing ingredients in your blender or food processor and blend until you have a consistency that’s a little thinner than pesto. If you add too much basil, you can add water to thin it out. In your mixing bowl, combine chilled green beans with chopped tomato. Pour half of the dressing over it and toss. Serve garnished with browned Shishitos (if using).

Why is this good for me?

  • Green beans have the highest antioxidant capacity compared to their other pea and bean friends!
  • Green beans contain the mineral silicon, which promotes healthy bones.
  • Tomatoes have been known to reduce cholesterol and other heart issues.
  • Basil fights bacterial growth and has anti-inflammatory properties.
  • Lemons contain powerful antibiotics as well as limonoids which are anti-carcinogens.
  • Lemons contain tons of Vitamin C which has so many benefits that it’s linked to reducing risk of death from ALL causes!
  • Shishitos are also called “Wrinkled Old Man Pepper” which is just really adorable.

**All fun facts about food found at WHFoods.


One thought on “Green Bean and Tomato Salad with Lemon Basil Vinaigrette

  1. Pingback: Raw Collard Green Wraps | Alpha Kitten Yoga

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