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Green Bean and Tomato Salad


  • 3/4 pound green beans, trimmed
  • 1 large tomato
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons sesame seeds


Cook beans in a large saucepan of boiling salted water for 3 to 5 minutes or until crisp tender. Drain and rinse briefly under cold water.
Slice the tomato thin and arrange in a ring on a platter. Pile the beans in the center and drizzle the salad with the vinegar and oil. Sprinkle with the sesame seeds and salt and pepper to taste.
Serves 4

From Leslie Glover Pendleton


This vegetable/salad makes a beautiful presentation on a platter. It's also a great dish for a buffet.