Green Bean and Grape Tomato Salad with Kalamata Vinaigrette

Name: Green Bean and Grape Tomato Salad with Kalamata Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp anchovy paste; 1 pint grape tomatoes, left whole, or cherry tomatoes, halved; 1 Tbsp Dijon mustard; 1 teaspoon chopped fresh thyme; 680 grams green beans, trimmed, cut into 2-inch pieces; 118 milliliters pitted Kalamata olives or other brine-cured black olives; 2 Tbsps fresh lemon juice; 3 teaspoons grated lemon peel; 158 milliliters extra-virgin olive oil; 1 teaspoons dried crushed red pepper; 2 shallots, finely chopped

Green Bean and Grape Tomato Salad with Kalamata Vinaigrette is a gluten free, dairy free, and primal side dish. This recipe makes 8 servings with 220 calories, 3g of protein, and 20g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. A mixture of lemon peel, beans, lemon juice, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Combine olives, shallots, lemon juice, mustard, anchovy paste, lemon peel, thyme, and dried crushed red pepper in processor. Blend until finely chopped. With machine running, gradually add oil and blend until almost smooth. Season vinaigrette to taste with salt and pepper.

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