Warm Green Bean Tomato Salad
Prep time
Cook time
Total time
Recipe type: Vegetables, Salad
Serves: 6
  • 1 pound fresh green beans
  • 1 tablespoon bacon drippings [or olive oil]
  • ¼ teaspoon kosher salt
  • 5-6 grinds fresh black pepper
  • 1 small red onion
  • ⅓ cup chicken or vegetable stock, or water
  • 10 large grape tomatoes, cut into quarters, or other tomatoes, cut into bite size pieces.
  • ¼ cup red wine vinegar
  • ¼ teaspoon kosher salt
  • few grinds fresh black pepper
  • a pinch of granulated sugar
  • 1 clove garlic, peeled
  • ½ cup olive oil
First make the vinaigrette so the flavors have time to meld.
  1. Use a small deep bowl and add the vinegar, salt, pepper and sugar.
  2. Grate the garlic in with a microplane or other fine grater [or mash to a paste]
  3. Whisk until salt and sugar are dissolved.
  4. Drizzle in the olive oil, whisking all the time, until it's all incorporated. Set aside.
  5. Prepare the beans by trimming the stem ends, washing and cutting into pieces about 1 & ½ inches long. [or leave whole, or cut in longer pieces - it will just take a longer to cook]
  6. Heat a 10 to 12 inch skillet and add bacon drippings.
  7. When the drippings are melted, raise the heat to high, add the beans and onions and stir fry for 4 to 5 minutes, until the onions are wilted and the beans take on a little color in spots.
  8. Lower heat and add the stock or water and cover tightly - cook for 5 minutes.
  9. Remove the lid, crank the heat back up to high, and cook, stirring, until stock is cooked away - another 3 to 4 minutes. Beans will still be tender-crisp.
  10. Stir in tomatoes, heat for about 30 seconds, and turn out into a serving bowl.
  11. Drizzle with the vinaigrette [you will have some vinaigrette left over] and serve. Can be held at room temperature for 3 to 4 hours if necessary, but after that, refrigerate leftovers, which can be reheated or eaten cold.
Recipe by The Creekside Cook at https://thecreeksidecook.com/warm-green-bean-tomato-salad/