I’m sure I can’t be the only one trying hard to hold on to that sliver of summer we are having.

Conveniently, our garden took forever to get going and is just starting to produce a half decent crop. So cue in all the fresh veggies.

If you’ve been around the last few weeks, you know I have posted a couple BBQing recipe because, well, it’s technically summer so why wouldn’t I. So while you may not need inspire from this angle, having some ideas for a good side dish may be helpful.

I like this one because it is super simple and it is a great switch up from your traditional salad and an upgrade from plain steamed green beans!

Hopefully this garden keeps going strong for a few more weeks.

Green bean and tomato salad

Light and fresh summer side dish.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Salad, Side Dish
Keyword: Almonds, BBQ, green beans, summer, tomatoes
Servings: 2 people


  • 2 cups green beans
  • 1 cup cherry tomatoes halved
  • 1/4 cup slivered almonds
  • 2 tbsp olive oil
  • 1 tsp honey
  • 1 tsp dijon mustard
  • 1/2 tsp lemon juice


  • Trim off the ends of the beans and steam on the stove for 6 to 8 minutes or until just tender. Rinse under cold water to stop the cooking.
  • While the beans are steaming, toast your almonds in a pan briefly on low heat until golden brown.
  • Slice cherry tomatoes in half and place in a mixing bowl.
  • Mix together in a small bowl the oil, dijon mustard. honey and lemon juice then set aside.
  • When your beans and ready and rinsed, pat dry then place in the bowl containing your tomatoes. Add in the almonds and the dressing and toss gently.
  • Season with salt and pepper to taste and serve.
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