Tomato and Bean Salad with Garlic-Chive Blossoms


Crunchy green beans, orangecherry tomatoes, and yellowpear tomatoes are tossed with asimple garlic-chive vinaigretteand garlic-chive blossoms,making a lively spring salad.The dainty flowers give thevegetables fragrance in addition to an agreeable bite.


  • 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

  • ¼ 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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