This Green Bean & Tomato Salad made with garden fresh green beans and Heirloom tomatoes tossed with shallots in a Ginger Wasabi Vinaigrette dressing is deliciously light and complements many recipes with Asian flavors.
I've mentioned before that I hail from the Garden State of New Jersey and one of our most famous crops are tomatoes.
I love all types, but my absolute favorite would have to be the Heirloom variety. They come in a multitude of colors and are so sweet and hearty, I could eat them all by themselves.
When paired with fresh green beans and a wasabi vinaigrette; like in this Green Bean and Tomato Salad, it makes for a deliciously flavorful recipe.
How do you make Ginger Wasabi Vinaigrette?
First, you'll want to make the vinaigrette so that you can toss it in with the salad ingredients. You'll need rice wine vinegar, wasabi paste, fresh ginger, garlic powder, Kosher salt, sesame oil and canola oil.
You can find some of these ingredients in the Asian food aisle in your local grocery store or online. Combine all ingredients in a small bowl; then whisk until emulsified. This dressing makes ½ cup and can be stored in an airtight container in the refrigerator for up to 1 week.
How do you make Green Bean & Tomato Salad?
To make the salad you'll need fresh green beans or haricot verts, hearty heirloom or beefsteak tomatoes, shallots and the prepared ginger wasabi vinaigrette.
Trim the ends from the green beans; then add them to the perforated section of a steamer pot. Add water to the bottom of the pot, place the lid on the pot; then bring the water to a boil over high heat.
Allow the green beans to cook 3-4 minutes until they are al dente and not too soft. Remove the green beans from the pot and run under cold water until no longer hot. This will stop the cooking process and help cool the green beans.
Add the green beans, tomatoes and shallots to a large bowl; then add the prepared ginger-wasabi vinaigrette. Mix well and keep refrigerated until ready to serve.
Serving Suggestions
Since this Green Bean and Tomato Salad has an Asian-style flair, it would go well with the following main entrees:
- Pork Spareribs
- Chili Garlic Chicken
- Ginger Soy Marinated Strip Steaks
- Teriyaki Grilled Pork Chops
- Grilled General Tso Chicken Strips
VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.
More Green Bean Salad Recipes
- Roasted Grape Tomato and Green Bean Salad
- Semi-Homemade Green Bean Casserole
- Chili Garlic Green Beans
- Green Bean Crispers with Lemon Garlic Aioli
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Green Bean and Tomato Salad with Ginger-Wasabi Vinaigrette
Ingredients
For the Green Bean & Tomato Salad
- 2 cups steamed green beans or haricot verts
- 3 cups sliced heirloom or beefsteak tomatoes
- 1 thinly sliced shallot
- prepared Ginger-Wasabi Vinaigrette
For the Ginger-Wasabi Vinaigrette
- 2 ½ tablespoons rice wine vinegar
- 1 teaspoon wasabi paste
- 1 teaspoon sesame oil
- ¼ cup canola oil
- ½ teaspoon grated fresh ginger
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
Instructions
For the Green Bean & Tomato Salad
- Trim the ends from the green beans; then add them to the perforated section of a steamer pot. Add water to the bottom of the pot, place the lid on the pot; then bring the water to a boil over high heat.
- Allow the green beans to cook 3-4 minutes until they are al dente and not too soft. Remove the green beans from the pot and run under cold water until no longer hot. (This will stop the cooking process and help cool the green beans).
- Add the green beans, tomatoes and shallots to a large bowl; then add the prepared ginger-wasabi vinaigrette.
- Mix well and keep refrigerated until ready to serve.
For the Ginger-Wasabi Vinaigrette
- Whisk all ingredients together in a small bowl. Makes ½ cup.
Kirsten Madaus says
Carrie,
This looks delicious--the vinaigrette sounds so tempting to me right now! Tomatoes can't come soon enough, I always think in May. I feel a bit jaded by September, but right now . . . . WANT!
Carrie Farias says
Thanks Kirsten!