Green Bean Tomato Salad
Easy green bean tomato salad with a zesty lemon and coco aminos dressing, garlic and fresh herbs. It can be made totally oil free, a healthy spin on the classic Southern French Salade Nicoise.
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 4 people
- 1 lb green beans
- 2 heirloom tomatoes
- 3-4 cloves garlic grated
- 2.5 tbsp coco aminos
- 1/2 Lemon juiced
- 1 tsp extra virgin olive oil optional
- 1/4 cup fresh dill basil, chives, tarragon or thyme, roughly chopped
Rinse the green beans and cut the ends. Place in a steamer and steam for about 5 to 10 minutes until al dente, not mushy.
Have a bowl of ice water waiting and as soon as the beans have achieved the desired al dente texture just dump them in the water to stop the cooking process. Allow to sit for a few minutes then drain well.
Meanwhile slice the tomatoes into small wedges. If you have any cherry/ grape tomatoes make sure to half them as well so their juices are exposed.
Transfer both the sliced tomatoes and cooked green beans to a salad bowl. Drizzle with the coco aminos and lemon juice. Sprinkle with the fresh herbs and mix in the grated garlic. Only add half the garlic at first then taste and add more to your liking. Adjust seasonings to taste with a tiny pinch of sea salt if needed.
Calories: 74kcal | Carbohydrates: 14g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 224mg | Potassium: 434mg | Fiber: 4g | Sugar: 6g | Vitamin A: 30.4% | Vitamin C: 39.5% | Calcium: 6.2% | Iron: 8.9%