Vegan Green Beans and Tomatoes
Tender green beans and halved grape tomatoes tossed with a bright pesto vinaigrette made from basil pesto, white wine vinegar, lemon juice, and olive oil. This fresh side dish is seasoned to taste and ready in under 30 minutes, making it an ideal accompaniment to grilled proteins or a light summer meal.
Ingredients
- 1 ½ lbs fresh green beans, whole
- 1 pint grape tomatoes, halved
- ½ cup basil pesto
- 3 tablespoons white wine vinegar
- 1 tablespoon fresh lemon juice
- ¼ cup olive oil
- salt, to taste(optional)
- black pepper, to taste(optional)
Instructions
- 1
Cook green beans in salted water until tender.
- 2
While beans cook, combine pesto, white wine vinegar, and lemon juice in a bowl.
- 3
Slowly stream in olive oil while whisking constantly until combined.
- 4
Season with salt and black pepper to taste.
- 5
Drain cooked beans, rinse with cool water, and pat dry.
- 6
Combine green beans, tomatoes, and pesto vinaigrette in a large bowl.
- 7
Add more vinaigrette if desired and season with salt and pepper.
Tips
For homemade pesto, blend fresh basil, garlic, pine nuts, Parmesan, and olive oil until smooth.
Rinsing beans with cool water stops the cooking process and preserves their color and crunch.
Make the vinaigrette ahead and store separately; toss with beans just before serving for best texture.
Good to Know
Refrigerate in an airtight container for up to 3 days. Store vinaigrette separately if made ahead.
Prepare vinaigrette up to 1 day ahead. Cook and cool beans up to 8 hours ahead; assemble within 2 hours of serving.
Serve at room temperature or chilled as a side dish to grilled chicken, fish, or steak.
Common Mistakes
Do not skip cooling the beans—rinsing with cool water prevents overcooking and maintains texture.
Do not over-whisk the vinaigrette—combine until emulsified to avoid breaking the oil and vinegar.
Do not add vinaigrette too far in advance—beans will absorb it and become soggy.