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Garlic Dill Green Bean Tomato Salad.
Kelly Roenicke
A fresh green bean tomato salad with the flavors of garlic and dill. This is a tasty summer side dish!
5
from 1 vote
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Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course
Salad
Cuisine
Dairy Free, gluten free, vegan.
Servings
6
Calories
259
kcal
Ingredients
US Customary
Metric
1x
2x
3x
▢
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
▢
⅓
teaspoon
pepper
▢
large flake sea salt if desired
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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
You can make this salad the day before serving.
Store leftovers in the refrigerator for 3-4 days.
Nutrition
Calories:
259
kcal
Carbohydrates:
19
g
Protein:
5
g
Fat:
18
g
Saturated Fat:
2
g
Sodium:
573
mg
Potassium:
479
mg
Fiber:
7
g
Sugar:
4
g
Vitamin A:
360
IU
Vitamin C:
37.4
mg
Calcium:
31
mg
Iron:
9.1
mg
Keyword
barbecue side dishes, green bean salad
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