Crisp, colorful, and packed with zesty flavor, this Green Bean and Wax Bean Salad with Tabasco Vinaigrette is a vibrant addition to any meal. Featuring tender blanched green and wax beans, sweet cherry tomatoes, and thinly sliced red onion, this salad is elevated by a bold homemade vinaigrette made with extra-virgin olive oil, apple cider vinegar, Dijon mustard, and a kick of Tabasco sauce. A hint of honey balances the heat, while fresh parsley adds a fresh, herbaceous touch. Ready in just 20 minutes, this easy and healthy recipe is perfect for summer gatherings, light lunches, or a refreshing side dish. Serve it chilled or at room temperature for a salad that is as versatile as it is delicious.
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Bring a large pot of salted water to a boil.
Trim the ends of the green beans and wax beans. Rinse under cold water.
Blanch the green beans and wax beans by boiling them for 3 minutes, then immediately transferring them to a bowl of ice water to stop the cooking process. Drain and pat dry.
Halve the cherry tomatoes and thinly slice the red onion. Set aside.
In a small bowl, whisk together the olive oil, apple cider vinegar, Tabasco sauce, honey, Dijon mustard, sea salt, and black pepper to make the vinaigrette.
In a large mixing bowl, combine the blanched beans, cherry tomatoes, and red onion. Drizzle the vinaigrette over the vegetables and toss until well coated.
Finely chop the parsley and sprinkle it over the salad as a garnish.
Serve the salad chilled or at room temperature. Enjoy!
Serving size | (878.0g) |
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Amount per serving | % Daily Value* |
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Calories | 635.6 |
Total Fat 43.3g | 0% |
Saturated Fat 6.0g | 0% |
Polyunsaturated Fat 0.3g | |
Cholesterol 0mg | 0% |
Sodium 1664.6mg | 0% |
Total Carbohydrate 60.3g | 0% |
Dietary Fiber 19.1g | 0% |
Total Sugars 31.4g | |
Protein 12.5g | 0% |
Vitamin D 0IU | 0% |
Calcium 265.7mg | 0% |
Iron 6.5mg | 0% |
Potassium 1656.1mg | 0% |
Source of Calories