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 Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Salad, Side Dish
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.
Keyword Almonds, BBQ, green beans, summer, tomatoes
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