New This Month

Tomato and Bean Salad with Garlic-Chive Blossoms

Crunchy green beans, orange cherry tomatoes, and yellow pear tomatoes are tossed with a simple garlic-chive vinaigrette and garlic-chive blossoms, making a lively spring salad. The dainty flowers give the vegetables fragrance in addition to an agree able bite.

  • Servings: 4

Source: Martha Stewart Living, March 2002


  • 1 small shallot, minced
  • 1 tablespoon red-wine vinegar
  • 2 tablespoons garlic chives, finely chopped
  • 6 tablespoons extra-virgin olive oil
  • 1 teaspoon coarse salt, plus more for seasoning
  • 12 ounces green beans, trimmed and halved
  • 12 ounces orange cherry tomatoes, halved
  • 12 ounces yellow pear tomatoes, halved
  • 1/4 cup garlic-chive blossoms
  • Freshly ground pepper


  1. Prepare vinaigrette: Combine shallot, vinegar, and garlic chives in a small bowl; let ingredients macerate 10 minutes. Add olive oil slowly, whisking until emulsified. Set aside.

  2. Prepare an ice bath; set aside. Bring a saucepan of water to a boil; add 1 teaspoon salt. Add green beans; cook until bright green, about 2 minutes. Transfer to ice bath to stop cooking. Drain in a colander, and pat dry with paper towels.

  3. Combine green beans, tomatoes, and garlic-chive blossoms in a large bowl. Add vinaigrette, and toss to combine. Season with salt and pepper.


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