This has to be the best end of summer salad. Period. I got both tomatoes and green beans in my farm box, and since it’s a bit too late to grill the green beans, I decided to roast them. Roasting them brings out this amazing sweetness that I didn’t know green beans could even have! It’s the perfect side dish as Fall rolls around. I tossed in some garlic, shallot and fresh tomatoes and a yummy champagne vinaigrette. Green beans are super healthy. They are high in fiber and a really easy source of many essential vitamins and minerals. I know you’re going to love this one!
You will need:
- 1 lb of Green beans
- 2 shallots
- 1 clove garlic
- 1 large vine ripened tomato
- champagne
- dijon mustard
- olive oil
- 1 tsp sugar
- salt and pepper
To Prepare:
- Preheat the oven to 400°
- Set trimmed green beans on a baking sheet and toss with olive oil and some salt. Roast for about 20-25 minutes or until they are a bit shriveled
- Remove from the oven and allow to cool.
- In a mixing bowl, whisk together 1/4 cup champagne vinegar, 1 clove of finely chopped garlic, 1 tsp sugar, 1 tbsp dijon mustard and drizzle in olive oil, while whisking until it emulsifies.
- Stir in chopped tomatoes, diced shallots and green beans. Toss well.
- Allow to sit for around 10 minutes and serve!
Super simple and delicious!
