This garlic dill green bean tomato salad is full of fresh flavor and color! Red onions, tomatoes, chickpeas, and a delicious 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 – there’s nothing like a garlic dill green bean tomato salad on a hot day. It’s so healthy and refreshing.
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.
Can you use frozen beans in this green bean salad?
Since this recipe starts with a base of prepared garlic green beans, yes, frozen will work just fine!
What can I use instead of vinegar in this salad dressing?
You could use lemon juice instead of vinegar if you wish!
Can you make green bean tomato salad ahead of time?
Yes, this green bean salad can be made the day before serving.
I can’t have legumes. What can I use instead in this recipe?
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.
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Garlic Dill Green Bean Tomato Salad.
- 1 batch garlic dill green beans
- half of a red onion sliced thin
- 1 ½ cups grape tomatoes sliced
- 1 cup garbanzo beans
- 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.
This recipe was originally published in March 2015. It has been updated.