Anti-inflammatory diet recipes are a must in our world, so when summer’s bounty gives you green beans and ripe garden tomatoes, combine them to make this delicious summer salad, full of nutrients your body can use! Full of flavor, tart, crisp. This Fully Functional® recipe is a summertime staple, and crowd pleaser.
Pair this crisp salad with a tasty protein option such as our Turkey Skillet With Italian Veggies, or Dr. Scott’s Lemon Garlic Chicken (with White Wine Reduction).
Replace Recipie Feat
Ingredients
- 2 lbs fresh green beans trimmed
- 2 large tomatoes chopped
- 1 red onion, thinly sliced thinly sliced
- 1 large shallot finely chopped
- 2 tsp grated lemon zest
- juice from 3 lemons (about 6 tablespoons)
- 2 tsp sea salt
- 1 tsp freshly ground pepper
- 1/3 cup extra-virgin olive oil
Instructions
- Bring a large pot of salted water to boil. Add green beans and cook only until crisp-tender, about 5 minutes. Drain the beans, then chill them in an ice water bath. Drain again and set aside. Dry with paper towels.
- Prepare the dressing by combining shallot, lemon zest, salt, pepper and lemon juice. Add the oil, while whisking ingredients together until combined.
- Add green beans, tomatoes, red onion and dressing to a large serving bowl and toss well, coating the beans thoroughly.
Keywords: anti-inflammatory diet recipes, green bean and tomato salad, salad
