Green Bean, Yellow Pepper and Tomato Salad

Published on by carol lou

This salad is a great accompaniment for so many main courses and an extra easy make ahead dish.  Crisp-tender green beans that I mixed with a thin sliced yellow pepper and tomatoes; all tossed together with a balsamic vinaigrette.  I topped this mixture with micro-greens for an extra crunch. 

Print

Green Bean, Yellow Pepper and Tomato Salad

Ingredients

  • Dressing
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic, minced
  • dash Worcestershire sauce
  • 1/4 cup extra virgin olive oil
  • salt and pepper, taste
  • Salad
  • 1 pound green beans
  • 2 cups cherry tomatoes, cut in half
  • 1 yellow pepper, sliced then
  • 1 cup microgreens

Instructions

  1. In a small bowl combine the balsamic vinegar, mustard, lemon juice, garlic and Worcestershire sauce.  Add salt and pepper,  Slowly whisk in the olive oil, set aside.  Cook green beans in boiling water until crisp-tender, about 5 minutes.  Shock beans in ice water, drain. In a large bowl, mix together the green beans, yellow pepper and tomatoes.  At the point, you can refrigerate if making ahead.  Toss with dressing just before serving, top with micro-greens.