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Ukranian green bean salad on a round blue plate

Green Beans with Fresh Tomato Vinaigrette

Green beans get a fresh makeover with a tangy tomato vinaigrette. This can also easily be made ahead of time up to a day in advance before serving. Recipe adapted from the Mamushka cookbook by Olia Hercules.
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Servings: 4
Course: Appetizer, Salad, Side Dish
Cuisine: Ukrainian, vegan, vegetarian
Ingredients Method

Ingredients
  

  • 10 oz green beans
  • 2 Tb water
  • 1 ea white onion thinly sliced
Tomato Dressing
  • 1 ea beefsteak tomato grated - see Note
  • 1 ea garlic clove minced
  • salt
  • freshly ground black pepper

Method
 

  1. Put the green beans, water and onion into a saucepan. Cover and cook for 10 minutes on medium heat until the beans are tender. You can cook to your preferred doneness whether that is crisp-tender or completely soft.
  2. Mix the tomato dressing ingredients together and season with salt and pepper to taste.
  3. Pour the dressing over the cooked green beans. Season again with salt and pepper if needed.
  4. Serve warm, at room temperature, or cold.