Green Bean and Tomato Salad

Today’s recipe comes from Denise Dias of the K-State Extension Education Center. Today’s recipe coincides with the Extension Center’s annual Tomato Day which takes place this Saturday, July 26th from 7 a.m. to noon at 7001 W. 21st St N in Wichita. For more information, visit their website at

1 lb. fresh green and/or wax beans, trimmed
1 lb. Mexico Midget heirloom cherry tomatoes, halved
1 small red onion, cut into wedges
1 recipe Red Wine Vinaigrette
2 Tbsps. chopped fresh basil
Kosher salt
Freshly ground black pepper


  1. Wash hands and work area.
  2. In a medium saucepan cook beans, covered, in a small amount of boiling water for 7-10 minutes or until crisp-tender. Drain. Submerse in ice water to cool quickly; drain.
  3. In a large bowl combine beans, tomatoes & red onion. Drizzle with Red Wine Vinaigrette; sprinkle with basil. Season to taste with salt & pepper. Toss gently to coat. Serves 8. Refrigerate within 2 hours.

Red Wine Vinaigrette:

  • In a small bowl combine 2 Tbsps. red wine vinegar & 1 Tbsp. finely chopped shallot.
  • Let stand for 5 minutes. Whisk in 1-1/2 tsps. Dijon-style mustard. Add 2 Tbsps. extra
  • virgin olive oil in a thin steady stream, whisking constantly until combined. Stir in
  • 1/8 tsp kosher salt & 1/8 tsp freshly ground black pepper. Makes about 1/3 cup.


Related links:

Sedgwick County Extension Education Center

Tomato Day: July 26th from 7 a.m. to noon at 7001 W. 21st St N in Wichita (Click here for PDF flyer – 6.57MB). provides commenting to allow for constructive discussion on the stories we cover. In order to comment here, you acknowledge you have read and agreed to our Terms of Service. Commenters who violate these terms, including use of vulgar language, racial slurs or consistent name calling will be banned. Please be respectful of the opinions of others. If you see an inappropriate comment, please flag it for our moderators to review.

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