Meatless Monday: Chopped green beans and cherry tomatoes with ginger-shallot dressing
September 22, 2014 by SoHungryBlog
by Caitlin Saniga
It’s the end of tomato season in New England. I type this while picturing the tomato plants still standing in my garden: The stalks are brown and puckered; the few remaining fruits are speckled and dry looking; they need to be ripped out of their beds. So I nearly pounced on a $2 bag of tiny, multi-colored cherry tomatoes this weekend at the farmers market. They may be the last of the year! Sliced in half with a pile of chopped fresh green beans, and drizzled with gingery shallot vinaigrette — this is how I’m saying so long to my favorite summer snack.
- 1 medium shallot, trimmed and minced
- 2 inches fresh ginger, peeled and minced
- 1/4 cup olive oil
- 2 tablespoons rice vinegar
- 1 teaspoon honey
- salt and pepper to taste
- 2 pounds fresh green beans, chopped into small pieces
- 12 ounces cherry tomatoes, any color, sliced in half
Whisk together the shallot, ginger, olive oil, rice vinegar, and honey. Season with salt and pepper. Refrigerate the vinaigrette for an hour before serving.
Toss together the green beans and tomatoes. Drizzle with the vinaigrette. Taste and adjust seasonings as necessary.
Makes 4 servings.