Chilean Tossed Green Beans and Tomatoes

Brighten up your table with this vibrant and flavorful Chilean Tossed Green Beans and Tomatoes recipe, a quick and healthy side dish that's perfect for any occasion. Freshly blanched green beans retain their crispness and vivid color thanks to an ice bath, while juicy cherry tomatoes, thinly sliced red onion, and a zesty homemade vinaigrette tie the dish together. Enhanced with garlic, parsley, and a touch of oregano, this salad bursts with bold, Mediterranean-inspired flavors. Ready in just 20 minutes, this versatile recipe is ideal for serving chilled or at room temperature alongside grilled meats, seafood, or as part of a summer spread. Try this fresh and colorful green bean salad for a taste of Chilean cuisine in your own kitchen!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:5 mins

Total Time:20 mins

Servings: 4

Ingredients

• 500 grams green beans
• 250 grams cherry tomatoes
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 2 cloves garlic
• 2 tablespoons fresh parsley
• 1 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup red onion
• 1 liter water
• 1 cup ice cubes

Directions

Step 1

Rinse the green beans under cold water and trim the ends. Cut them into 2-inch pieces if they are long.

Step 2

Bring 1 liter of water to a boil in a large pot. Add a pinch of salt, then add the green beans. Blanch the beans by cooking them for 3-4 minutes until they are bright green and slightly tender but still crisp.

Step 3

While the green beans are cooking, prepare an ice bath by filling a large bowl with 1 cup of ice cubes and cold water.

Step 4

Drain the green beans and immediately transfer them to the ice bath. This will stop the cooking process and preserve their bright color.

Step 5

Halve the cherry tomatoes and set them aside.

Step 6

Finely mince the garlic and chop the fresh parsley. Slice the red onion into thin strips.

Step 7

In a large mixing bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper to create the vinaigrette.

Step 8

Drain the green beans from the ice bath and pat them dry using a kitchen towel.

Step 9

Add the green beans, halved cherry tomatoes, and sliced red onions to the mixing bowl with the vinaigrette. Toss well to coat all the vegetables evenly.

Step 10

Sprinkle the chopped parsley over the top and gently toss again to combine.

Step 11

Let the salad sit for 5-10 minutes to allow the flavors to meld together before serving.

Step 12

Serve the Chilean Tossed Green Beans and Tomatoes as a side dish, either chilled or at room temperature.

Nutrition Facts

Serving size	(2134.1g)

Amount per serving	% Daily Value*
Calories	620.1

Total Fat 43.9g	0%
Saturated Fat 6.9g	0%
Polyunsaturated Fat 4.6g
Cholesterol 0mg	0%
Sodium 1869.4mg	0%
Total Carbohydrate 52.7g	0%
Dietary Fiber 18.5g	0%
Total Sugars 25.3g
Protein 12.9g	0%

Vitamin D 0IU	0%
Calcium 333.0mg	0%
Iron 7.6mg	0%
Potassium 1871.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.1%

Protein: 7.8%

Carbs: 32.1%