Dressed in a zesty fresh cilantro sauce, crisp blanched green beans and juicy cherry tomatoes make the perfect summery salad. And it's easy to make in just 20 minutes.
What makes this green bean and tomato salad really special is the garlicky, lemony cilantro sauce. It's made like vegan pesto in a food processor, but with cilantro instead of basil.
It's one of my favorite vegan green bean recipes, and I hope it will become one of yours, too.
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Incredible! Made this week and absolutely loved it – it was so fresh, easy to prepare, and satisfying. This one is definitely going into my weekly rotation.
- Tatyana
Ingredients
The list of ingredients you will need to make this green bean and tomato salad is relatively short. Besides fresh green beans and cherry tomatoes, you will need the following for the dressing:
- Fresh garlic
- Fresh cilantro
- Lemon juice
- Olive oil
- Salt and pepper
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
Green bean and tomato salad comes together quickly. Simply blanch the beans, prepare the sauce, and toss them together with the sliced tomatoes. Let's break it down:
Trim and blanch the green beans
Blanching, or flash cooking the green beans, is a great way to ensure they stay bright green and crisp. Because no one wants soggy gray beans in their salad.
First line up the green beans up on a cutting board and trim the stem ends. Then prepare an ice bath by placing cold water and ice cubes in a large bowl and set aside. Now you're ready to blanch the beans:
- In a large pan, bring 1 to 2 inches of water to a boil. You want enough water to just cover the beans. Add the whole trimmed green beans to the pot. Allow them to cook for about 2 minutes until they are bright green. Do not overcook the beans.
- Quickly remove the beans from the water with kitchen tongs and place them in the ice bath to stop the cooking. Allow them to cool completely before making the salad.
Whip up the cilantro sauce
Place the ingredients in the bowl of the food processor. Pulse until a sauce is formed, scraping down the sides of the bowl, as necessary. You should still be able to see small bits of herbs in the sauce.
Assemble the salad
Slice the cooled beans into 1 to 2 inch pieces. Then add them to a large bowl with the cherry tomatoes and cilantro sauce, toss well, and enjoy!
Serving suggestions
This Mediterranean-inspired green bean and tomato salad is delicious with both hot and cold dishes:
- Make it a meal with other salads like the Greek vegan potato salad and sun-dried tomato cannellini bean salad shown above.
- Enjoy it with a vegan pasta dish like penne with zucchini and pine nuts or lemon cucumber orzo salad.
- Serve it with your favorite vegan summer grilling recipes at picnics and potlucks.
More vegan green bean recipes you'll love
Made this recipe? Have a question? Please leave a comment below. 💙 And for even more recipes, join my email list for community, inspiration & to chat directly with me!
Love and Veggies,
Amy
📋 Recipe
Green Bean and Tomato Salad with Cilantro Sauce
Equipment
- food processor
Ingredients
For the Salad:
- 1 pound fresh green beans
- 1 cup cherry tomatoes, halved or quartered
For the Cilantro Sauce:
- 1 bunch cilantro
- 1 clove garlic, minced
- ¼ cup extra virgin olive oil
- 2 teaspoons lemon juice
- salt and pepper, to taste
Instructions
- Line the green beans up on a cutting board and trim the stem end.1 pound fresh green beans
- Prepare an ice bath by placing cold water and ice cubes in a large bowl. Set aside.
- In a large pan, bring 1 to 2 inches of water to a boil. Add the whole trimmed green beans to the pot. Allow to cook for about 2 minutes until they are bright green. Do not overcook the beans.
- Quickly remove the beans from the water with kitchen tongs and place them in the ice bath to stop the cooking. Allow them to cool completely.
- Slice the cooled beans into 1 or 2-inch pieces. Place them in a salad bowl along with the cherry tomatoes.1 cup cherry tomatoes
- Prepare the sauce by placing the Cilantro Sauce ingredients in the bowl of a food processor. Pulse until a sauce is formed, scraping down the sides of the bowl, as necessary. You should still be able to see small bits of cilantro leaves in the sauce. Taste and add salt and pepper, if needed.1 bunch cilantro, 1 clove garlic, ¼ cup extra virgin olive oil, 2 teaspoons lemon juice, salt and pepper
- Add the sauce to the green beans and tomatoes and toss well to coat. Serve immediately or cover and refrigerate for later.
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Notes
Nutrition
Nutritional information is an estimation only.
Natasha says
My new favorite way to make bean greens, thank you!! 🙂
Amy Katz says
I'm so happy you are enjoying it, Natasha!
Stephanie says
This was so bright, beautiful and delicious! (Even in the middle of winter!☺️)
The only tiny change I made was to add nutritional yeast to the pesto. Thank you for another amazing recipe Amy! You inspire me.
Amy Katz says
Thank you so much, Stephanie! Adding nooch is such a great idea. 🙂
Becks says
Love this salad. Such fresh flavours and so easy. It has become a favourite.
Amy Katz says
Thank you so much!
Tatyana says
Incredible! Made this week and absolutely loved it – it was so fresh, easy to prepare, and satisfying. This one is definitely going into my weekly rotation.
Amy Katz says
I'm so happy you enjoyed it!