Chilled Mediterranean Green Beans and Tomatoes
Cook green beans, red onions, and garlic for a mellow flavor and texture. Toss with ripe heirloom tomatoes, olives, and a squirt of bottled mustard to create a chilled vegetable dish or summer salad. Vegan, vegetarian, and gluten-free.
Servings Prep Time
101/2 cup servings 30minutes
Passive Time
1hour
Servings Prep Time
101/2 cup servings 30minutes
Passive Time
1hour
Ingredients
Instructions
  1. Cut green beans into bite-sized pieces, discarding stem ends. Put in a medium pot with salt, cover with water, and bring to a boil. Reduce heat to low and simmer for 7 to 9 minutes, until easy to bite through but not mushy.
  2. Cut tomatoes into bite-sized pieces. Chop red onion. Mince garlic. Slice olives.
  3. Drain green beans and put in a serving bowl or storage container. Rinse pot and dry. Heat olive oil over medium-low heat. Add red onion and cook for about 5 minutes, until soft. Stir in garlic and chipotle, if using, and cook for a minute more. Add to green beans.
  4. Put chopped tomatoes and mustard in the pot and stir to release remaining spicy goodness. Pour over green beans. Add olives and toss to combine. Cover and chill for at least one hour.
  5. To serve, toss to coat with juices at the bottom of the bowl and scoop onto plates.
Recipe Notes
  • If you want a show-off dish for a potluck or Instagram, reserve half the olives to sprinkle on top as the last step.
  • Toss with double servings with a scoop of cooked quinoa and a handful of salted cashews for a vegan main dish.

Nutritional Information for Chilled Mediterranean Green Beans and Tomatoes

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