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green bean tomato with mustard vinaigrette in bowl
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Green Bean Tomato with Mustard Vinaigrette

Simple recipe of fresh green beans and tomatoes with a light mustard vinegarette.
Prep Time15 mins
30 mins
Total Time45 mins
Course: Side Dish
Cuisine: American
Keyword: Green Beans, Tomatoes
Servings: 6
Calories: 63kcal
Author: Janna/Fit As A Fiddle Life



  • 24 ounces green beans
  • 1 cup tomato Rainbox mix, chopped, seeds removed


  • 2 tbsp vinegar white wine
  • 1 tbsp mustard dijon
  • 1 tbsp olive oil
  • 1/2 tsp pepper ground
  • 1/4 tsp salt


  • Heat water to a boil in a large pot.
  • Chop tomatoes into quarter and remove most seeds. Set aside.
  • Snap end of beans and rinse thouroughly.
  • Add beans to boiling water. Cook for 5-7 minutes until they are fork-tender.
  • Remove beans from hot water and rinse with cold water.


  • Whisk vinegar and mustard together.
  • Whisk in olive oil, pepper, and salt.

Green Beans and Tomatoes

  • Pour mustard vinegarette over green beans. Toss in chopped tomatoes.
  • Mix well until green beans and tomatoes are coated with vinegarette.
  • Green beans and tomatoes can be served warm or chilled in the refrigerator for at least 30 minutes.


Calories: 63kcal | Carbohydrates: 9g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 134mg | Potassium: 304mg | Fiber: 3g | Sugar: 4g | Vitamin A: 992IU | Vitamin C: 17mg | Calcium: 47mg | Iron: 1mg