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Tomato and French Bean Salad

Young, tender string beans may be substituted for the French beans.

  • Servings: 4
Tomato and French Bean Salad

Source: Martha Stewart Living, September 1994


  • 1 tablespoon orange juice
  • 1 1/2 teaspoon lemon juice
  • 1 1/2 teaspoon reduced-sodium soy sauce
  • 1/8 teaspoon ground coriander
  • 1/2 teaspoon minced fresh ginger
  • 1/2 teaspoon honey
  • 1 1/2 tablespoons vegetable oil
  • Salt and freshly ground pepper
  • 1/4 pound French beans (haricots verts), stem ends removed and beans cut in half
  • 3 ripe tomatoes (about 1 1/2 pounds)
  • 1 bunch arugula, stems removed and leaves cut in half


  1. In a small bowl, combine juices, soy sauce, coriander, ginger, and honey. Whisk in oil and season to taste with salt and pepper.

  2. Bring a pot of water to a boil. Add 1 teaspoon salt and beans; cook until tender, about 2 minutes. Drain beans, then cool in ice water.

  3. Slice tomatoes 3/4 inch thick, and cut slices into chunks. Drain beans well and place in a bowl with tomatoes and arugula. Season with salt and pepper and toss with dressing. Arrange on 4 salad plates.

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