Green Bean & Tomato Salad
By Ali Banks, resident chef, Sitka Salmon Shares
This flavorful summer vegetable salad is perfect alongside fish, such as this King Salmon with Lemon-Onion Marmalade recipe, also by Ali Banks, resident chef for Sitka Salmon Shares.
Recipe Detail Serves: 4 15 minutes plus 5 minutes resting Prep Time, 5 minutes Cook Time
Bring a large pot of salted water to a boil. Cook green beans for 3 to 5 minutes, until they are tender but maintain a bit of crunch. Plunge in ice water. Drain and set aside.
In a large bowl, whisk together shallot, garlic, honey, lemon zest, lemon juice, olive oil, salt and pepper to make the vinaigrette.
Toss green beans and tomatoes with the vinaigrette.
Allow salad to rest for 5 minutes to let ingredients absorb flavor, and toss again before serving.