Our green bean, tomato and Vidalia onion salad with Dijon vinaigrette dressing adds a delicious spin to the requisite veggie portion.

Yield: 6 servings

Difficulty Rating: Easy
Recipe Created By:
Recipe From: Tennessee Home and Farm


  • 1 ½ pounds fresh green beans
  • ½ large Vidalia onion, thinly sliced
  • 1 large beefsteak tomato, cut into thin wedges

Dijon Vinaigrette:

  • ¼ cup white wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup light olive oil

Tips & Notes

Tomatoes should be stored at room temperature; refrigeration dulls their flavor. Use within a week.



  1. Blanch green beans in a pot of boiling water until crisp tender, about 2 to 3 minutes. Drain and let cool.
  2. Whisk together first 5 vinaigrette ingredients in bowl. Slowly whisk in oil until emulsified.
  3. Toss green beans, onion, tomato and dressing. Add salt and pepper if necessary.

Nutrition Facts (per serving): Calories – 44, Fat – 0.1g, Dietary Fiber – 4.3g, Protein – 2.4g, Vitamin A – 19%, Vitamin C – 40%

**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.

Recipe From: Farm Flavor - www.farmflavor.com

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  1. Jessy Yancey says:

    Linked up at Summer Salad Sundays.

  2. Debbie @ Easy Natural Food says:

    Great way to serve green beans! Very tasty and a great summer side dish. Thanks for sharing this with Summer Salad Sundays, look forward to seeing you again soon!