Girl Vs. Grill: Green Bean and Tomato Salad

Today on the blog we are thrilled to bring you a fun, lighthearted series in preparation for summer! It’s starting to warm up, the days are longer, the kids are taking swim lessons and we’re gearing up for … summer barbecue season! We don’t know about you all, but our team loves nothing more than relaxing with family and friends during these slower New Orleans days. We are thrilled to partner with Langenstein’s and Touro Infirmary as sponsors to bring you “Girl Vs. Grill,” a collection of online summer recipes that will culminate with two in person events in May. We hope you will take inspiration from these recipes, register for the dietitian led shopping tours on May 14 and join us for an interactive learning (and shopping) experience. As always, there will be swag … this time it will just be centered around creating the perfect summer grilling party!

Girl Vs. Grill: Green Bean and Tomato Salad

To me, grilling is akin to Thanksgiving – I get as excited about the sides as I do about the main dish. That is especially true as winter turns to spring. The fresh produce available (I like to get mine at the Hollygrove Market and Farm) is as abundant as the sunshine. There is something about a big, bold, and colorful side dish that adds a little flair to a BBQ!

This is Green Bean and Tomato Salad is one of those side dishes whose base ingredients are simple, yet with a little gussying up, their flavors become complex and interesting. I hope you enjoy it as much as we did!

green bean tomato salad

Yield: Makes 8 servings


  • 4 cups chicken broth
  • 2 pounds thin green beans cut into 2-inch pieces (4 cups)
  • 1/4 cup olive oil
  • 2 tablespoons sherry vinegar
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/2 pound cherry tomatoes, halved (2 cups)
  • 2 ounces fresh blue cheese, crumbled
  • Freshly ground black pepper


In a large saucepan bring chicken broth to a boil. Add the green beans and cook uncovered for 7 to 9 minutes or until tender. Drain and rinse in cold water. In a small bowl, whisk together the olive oil, vinegar, mustard, and salt. Pour the dressing over the green beans and toss well. Fold in the tomatoes and blue cheese, then add pepper to taste.

Chill and serve!

We’d love nothing more than for you to join us in a few weeks at Langenstein’s so you can pick up the ingredients for this recipe (with a 10% discount), as well as receive nutrition tips from Touro Infirmary dietitian, Julie Fortenberry, and a bag full of grilling goodies!

Girl Versus Grill v3


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