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Tomato, green bean and egg salad recipe


  • Recipes
  • Dish type
  • Salad
  • Vegetable salad

Delicious and tasty egg salad combining peas, green beans, yellow beans, tomatoes and hard boiled eggs. I usually serve it with olive oil and lemon juice, but you might like to add a dollop of mayonnaise for extra richness.

3 people made this

IngredientsServes: 4

  • 130g green beans, steamed
  • 130g yellow beans, steamed
  • 3 medium tomatoes, diced
  • 150g frozen peas, defrosted
  • 3 hard boiled eggs, chopped
  • salt and pepper, to taste
  • 1 to 2 tablespoons olive oil
  • juice of 1/2 lemon

MethodPrep:5min ›Ready in:5min

  1. In a salad bowl, mix both types of beans with diced tomatoes and peas. Add chopped eggs then season with salt and pepper and drizzle with olive oil and lemon juice. Toss well and serve.

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Reviews & ratingsAverage global rating:(2)


Green Bean & Tomato Salad

Green Bean and Tomato Salad is an effortless side dish that screams summer. Whether you are pairing with your weekly dinner or packing up to take to your next summer cookout, this tomato and green bean casserole is bursting with fresh flavors.

I think green beans just may be my favorite veggie! For a long time, it was broccoli, but I’ve been using green beans more in recipes and I can’t get enough of them!


Recipe Summary

  • 8 ounces fresh green beans, trimmed and chopped (2 cups)
  • ¼ cup olive oil
  • ½ cup Israeli couscous
  • ½ teaspoon salt
  • 2 pounds assorted heirloom tomatoes, cut into wedges and/or sliced
  • 1 ½ cups matchstick-size pieces jicama, daikon, kohlrabi or radish
  • 3 tablespoons lemon juice
  • 3 tablespoons drained capers
  • 3 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh parsley
  • ¼ teaspoon ground black pepper

In a medium saucepan cook green beans in boiling salted water 2 minutes. Drain and rinse under cold water drain again.

Wipe out saucepan. Heat 1 Tbsp. oil over medium heat. Add couscous. Cook and stir 1 to 2 minutes or until lightly browned. Add 2/3 cup water and 1/4 tsp. of the salt. Bring to boiling reduce heat. Simmer, covered, 10 minutes or until tender and water is absorbed. Remove let stand 5 minutes.

Arrange couscous, beans, tomatoes, and jicama on a platter. In a small bowl whisk together lemon juice, capers, mint, parsley, remaining 1/4 tsp. salt, and 1/4 tsp. black pepper. Slowly whisk in remaining 3 Tbsp. oil. Pour over tomato mixture.


A note about feta cheese:

If you’re not into cheese, you can certainly leave the cheese out of the recipe entirely. But feta cheese is a delicious addition. Crumbled feta is okay to use. I prefer to buy a larger chunk of feta and cut it into small chunks for this green bean salad. The feta cheese that sold in a large chunk and isn’t crumbled in a package is much more flavorful. Try it!

The final days of summer are upon us, so grill as much as possible and add this green bean salad to your dinner plans. Enjoy!


  • 8 fresh ears of corn
  • 12 ounces fresh haricots verts or green beans, cut into bite-size pieces
  • 3 tablespoons cider vinegar
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoons olive oil
  • ⅓ cup finely chopped red onion
  • 2 tablespoons snipped fresh parsley

Remove husks and silks from corn. In a covered 4-quart Dutch oven, cook corn in enough boiling lightly salted water to cover for 5 to 7 minutes or until tender drain. When corn is cool enough to handle, cut kernels from cobs (you should have about 4 cups corn kernels).

Meanwhile, in a covered medium saucepan, cook beans in a small amount of boiling salted water for 3 to 5 minutes or until crisp-tender. Drain rinse under cold water. Drain again.

In a large bowl, combine cider vinegar, salt, and pepper whisk in oil. Add corn, beans, onion, and parsley toss gently to coat. Cover and chill for up to 4 hours.


Recipe Summary

  • 1 pound fresh green beans, trimmed
  • 3 tomatoes, chopped
  • ¼ cup olive oil
  • 2 tablespoons white balsamic vinegar
  • salt and freshly ground black pepper to taste
  • 1 shallot, minced
  • ¼ cup chopped fresh parsley
  • 1 clove garlic, minced
  • 2 ounces crumbled feta cheese

Bring a pot of lightly salted water to a boil and cook beans until they are soft, 10 to 15 minutes. Drain well. Combine green beans and tomatoes in a large bowl

Stir together olive oil, white balsamic vinegar, salt, and pepper in a small bowl. Add shallot, parsley, and garlic. Pour dressing over beans and tomatoes and mix. Mix in crumbled feta cheese. Allow to sit for 20 minutes before serving.


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This is a recipe that I come back to time and time again. Fresh, simple ingredients and bright flavors. Definitely a keeper

I love this recipe. Great to have on hand for lunch with poached salmon on the side. I get asked for this recipe all the time. Only thing I do is add a little sugar to the dressing.

One of my favorite all-time recipes. The first time I was mixing the dressing and smelled it, I yelled, "I could make love to this salad!" I make this aaaallllll the time.

Eh, it was just so so. I didn't think it was as great as everyone else and probably won't be making it again. It just wasn't very flavorful.

Note to the people who find the garlic too strong. Try boiling the separated garlic cloves for just a minute as a way of muting some of the harsh taste when your recipe calls for raw garlic. This recipe is also good with asparagus.

This recipe is quick, easy and absolutely delicious.

Very good recipe--I followed others' advice and replaced the parsley and oregano with fresh basil. I also used a little less garlic, cooked the green beans for 5 minutes instead of 3, and mixed in 8 ounces of fresh mozzarella cut into half-inch dice. Delicious!

Really tasty and refreshing . I made these beans to go with the pork gyros with yogurt -tomato sauce etc. and Greek rice pilaf from recipezaar. Outstanding meal.

A delicious salad and good use of cherry tomatoes and green beans from the garden. As others have recommended, I suggest omitting the parsley and adding crumbled feta cheese and thinly sliced red onion. A wonderful summertime salad.

To the cook from New Jersey I say "ditto" except I did use cherry tomatoes. We will have this again.

I made this recipe without the chopped tomatoes, and just used halved grape tomatoes. I let it sit for a couple of hours to let the flavors meld. It was great and next time I will try a small sprinkle of feta cheese.

This was good, but I guess I hate to waste any summer meals on parsley -- an herb I can get easily year-round. Iɽ have enjoyed it more with fresh basil or a smaller amount of fresh tarragon instead. It IS colorful and appetizing.

I must be crazy, but I did'nt love this recipe like the others. The garlic was to much. I will make it again but make some changes, add more herbs, salt & pepper and give it a little zing. Plus the red onion, feta cheese. And less garlic.

Iɽ like to comment on the salad dressing. It'll be a staple in my kitchen from now on. I served it over a spinach salad with grape tomatoes, cucumber, feta cheese, and Kalamata olives. It was so speedy to make, and the result was fantastic. The fresh garlic and oregano elevate this salad dresssing above ordinary wine and vinegar dresssings. Definitely a keeper!

GREAT! This has become a staple side dish when we entertain people for dinner. It's flavorful, colorful, easy to make, and always gets rave reviews. You can eat it hot or room temp - a nice side.

I really enjoyed this dish. Fresh and tasty. Next time I'll try some of the suggested additions from the other reviewers.

My family has this at least a couple of times a week in the summer when the beans in the garden are ready. It's delicious as is, but I do vary the recipe sometimes: I use yellow, purple, & green beans, whatever's ready I also usually omit the diced tomatoes & add more halved tomatoes vary the herbs used add parmesan or feta, & toasted nuts (pecan, pine, walnuts). One of the only ways my kids will eat tomatoes!

Easy & delicious. I took the suggestions of the other cooks and added feta cheese, toasted pine nuts & red onions. It made for a beautiful presentation, too.

Awesome! Be sure to use "aged" balsamic vinegar. I also added red onion, feta cheese, almond slices, extra cherry tomatoes, and S&P. I eat this all summer long - healthy and low fat!

I added toasted pine nuts and crumbled feta. The result was delicious and colorful.

Ran across this while editing my recipe box. I made it several tmes last summer near the end of tomato season because it had such nice fresh flavors. Once I used yellow, orange and red tomatoes for a backyard "fiesta". Big hit! One other variation I've done is to marinate some boccocini in the dressing, then add to the salad before serving with some basil chiffonade.

i am new to cooking and found this to be super easy and everyone raved about it. i doubled the recipe and there was still not a drop left!

Excellent with crumbled blue cheese and toasted pine nuts. I usually make this throughout the summer - but decided to make it this week for a Christmas party -- good Christmas colors!

A delicious dish that is very pleasing to the eye and the palate.

I felt this was a good starter recipe and would like to try it with some of the suggestions that have been given. I would definitely marinate the beans longer as well.


Easy Salad Side Dish

Here&rsquos what you&rsquoll need (no need to pull out a pen and paper, you&rsquoll find the full printable recipe at the end of the post): A couple of regular size heirloom tomatoes, cherry heirloom tomatoes, fresh green beans, orzo, capers, lemon juice, olive oil, salt, pepper, and fresh parsley.

Easy Green Bean Tomato Salad

Step 1: Begin by doing a bit of prep work. Remove any stems from the green beans and cut the beans in half if they&rsquore really long. Next, cut the larger tomatoes into chunks then cut the majority of the cherry tomatoes in half. I leave some of the cherry tomatoes whole to add more visual interest to the dish. Next, chop some fresh parsley and set aside for garnish.

Step 2: The next step is to cook the pasta. Orzo pasta is a big rice looking cut of pasta. I especially love using orzo in soups. Cook the pasta. When the pasta is done, drain and rinse under cold water until cool then drain again.

While the pasta cooks, we&rsquore also going to blanch the green beans by brings some water to a boil, adding a little salt. Once the water boils, add the green beans and cook for five minutes. Drain the green beans and rinse under cold water until cool.

Step 3: Add the pasta and green beans to a large mixing bowl along with the tomatoes then add the drained capers.

Step 4: Prepare a light dressing by combining the lemon juice and olive oil in a small mixing bowl. Whisk together with a little salt and pepper. Drizzle over the salad mixture and lightly toss everything to coat. Next, plate the salad mixture on a platter for serving and garnish with fresh chopped parsley.

Green Bean and Tomato Pasta Salad

Customize this easy salad recipe to make it your own with the addition of different seasonings and herbs to suit your taste.

The salad can be chilled in the refrigerator for up to an hour before serving.

Cold Green Bean Salad

Let&rsquos make this Heirloom Tomato and Green Bean Salad!


Ingredients

  • Kosher salt and freshly ground pepper
  • 6 ounces (185 g) green beans, trimmed and cut into 3-inch (7.5-cm) lengths
  • 6 ounces (185 g) yellow wax beans, trimmed and cut into 3-inch (7.5-cm) lengths
  • 1 1/2 cups (3 ounces/90 g) fresh bread crumbs from coarse country bread
  • 3 1/2 tablespoons extra-virgin olive oil
  • 2 teaspoons red wine vinegar
  • 2 cloves garlic, pressed
  • 2 cups (12 ounces/375 g) cherry tomatoes, stemmed and halved
  • 1/2 cup (2 ounces/60 g) chopped red onion

Green Beans And Scrambled Egg Recipe

Green Beans And Scrambled Egg Recipe is a dish that can be had for breakfast and also as a side dish for your mains. This recipe is simple to make and tastes delicious and full of protein.

Green Beans And Scrambled Egg Recipe is a twist to the normal scramble that we all make in our kitchen. We are free to experiment with our dishes that we cook every day at home. By adding green beans, the dish gets more nutritious. If you have any leftover cooked green beans from the previous day, you can add that in as well.

Green Beans And Scrambled Egg Recipe is simple to make and can be had for breakfast with a toast and fresh juice on the side. You can fill it in the sandwich and also make a chapati roll.

Serve the Green Beans Egg Scramble Recipe along with Yellow Pumpkin Dal ,Palak Ragi Oats Wheat Thepla, Kela Anar Raita Recipe to make it meal.


Watch the video: Green Bean And Tomato Salad - Simple Summertime Recipe (November 2021).