This garlic dill green bean tomato salad is full of fresh flavor and color! Red onions, tomatoes, chickpeas, and a flavorful dressing make this salad a delicious side dish or a light lunch.
The warmer weather makes me crave all the fresh, green recipes, how about you?
This salad is so summery – it’s the perfect addition to your next barbecue.
I decided to take my recipe for garlic dill green beans and add tomatoes, red onion, chickpeas, and a dill dressing to make a colorful side dish that’s just right for the spring season. This easy salad is just right for serving alongside some grilled veggie burgers or grilled chicken.
I would recommend making a double batch of the garlic green beans if you are planning to enjoy them plain one night and then use the leftovers as the base of this salad. Mostly because when I make those green beans, we pretty much eat them all, so then you would not have any left to put in the salad! If you are just going to jump right in and make this salad, make a single batch of the green beans.
Ingredient Notes
- Green Beans – You can use either fresh or frozen green beans if you like. Since this recipe starts with a base of prepared garlic green beans, frozen will work just fine!
- Red Onion – I like red onion in this recipe, but you could use a sweet onion if you prefer.
- Tomatoes – You can use red or yellow cherry tomatoes, or grape tomatoes in this salad.
Make Ahead Option
This green bean salad can be made the day before serving. Just make it and store it in the refrigerator until you’re ready to serve it.
Substitutions
- If you can’t have beans, try using steamed asparagus in place of the green beans, and just leave the chickpeas out, or add a different vegetable if you wish, like carrots.
- If you can’t have tomatoes, just leave them out, or substitute red peppers or carrots instead.
- If you don’t want to use vinegar, try using lemon juice instead.
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Recipe
Garlic Dill Green Bean Tomato Salad.
Ingredients
- 1 batch garlic dill green beans
- half of a red onion sliced thin
- 1 ½ cups grape tomatoes sliced
- 1 cup garbanzo beans
For the dressing:
- ½ cup extra virgin olive oil
- ¼ cup white vinegar or apple cider vinegar
- 1 garlic clove minced
- 1 Tablespoon dried dill
- ½ teaspoon sea salt
- â…“ teaspoon pepper
- large flake sea salt if desired
Instructions
- Make the dressing: In a jar with a lid, combine the olive oil, vinegar, minced garlic, dill. sea salt, and pepper. Shake well to combine.
- In a large bowl, combine the prepared garlic dill green beans, red onion, tomatoes, and chickpeas. Pour the dressing over the vegetables and serve.
- Sprinkle a little large flake sea salt on top if desired.
Notes
Nutrition
This recipe was originally published in March 2015. It has been updated.
Katie
Delicious recipe!
Onlyessential
This recipe looks great .The images looks very nutritious and nutritious. I can’t spell. :-) Can’t wait to try your a super foods. Thanks for this blog. Perfect for a meal.
Emily @SinfulNutrition
Oh man, I can’t wait to make this! It looks perfect for spring. Pinned for later!
Kelly
Thank you for pinning!
Strength and Sunshine
Dill is one of my favorite herbs! I think it’s my favorite actually! So good!
Kelly
I love dill, too!
Mary Frances @ The Sweet {Tooth} Life
Ooh I like that challenge idea! Fun AND functional. I am always looking for new ways to prepare green beans (we gotta disguise them around here to get people to eat them :) ) and this looks delicious!
Kelly
Thanks, Mary Frances!
Natalie @ Tastes Lovely
I love this idea! What a great way to use your leftovers : )
Kelly
Thanks, Natalie!
Julie
My whole family loves this type of salad, nothing better with something off the grill!
Kelly
Oh for sure! A great side at a barbecue!
Sarah Grace
mmm, looks so refreshing and cleansing!
xoxo Sarah Grace, Fresh Fit N Healthy.
Kelly
Thank you!