Snap Bean and Heirloom Tomato Salad

By | April 01, 2014


In a steamer basket set over boiling water, steam beans until crisp-tender, about 2 minutes. Plunge beans into a bowl of ice water to stop cooking and chill. Drain and cut in half lengthwise.

Combine beans, tomatoes, peach, cucumber, and red onion on a large serving dish. Season with salt and pepper. Just before serving, drizzle with Sweet Lime Vinaigrette and top with basil.

Recipe courtesy of Charlotte Abrams

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  • 1 cup trimmed snap beans
  • 2 pounds assorted heirloom tomatoes, chopped or halved
  • 1 cup chopped peach
  • 1/2 cup thinly sliced cucumber
  • 1/4 cup thinly sliced red onion
  • Salt and freshly ground pepper
  • Sweet Lime Vinaigrette*
  • Fresh basil leaves
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