Make Ahead Green Bean & Tomato Salad


  • 2 Tablespoons freshly-squeezed lime juice
  • 2 Tablespoons raw, local honey
  • ¼ cup olive oil
  • 3 garlic cloves, minced
  • 1 small bunch of organic cilantro (pull of leaves and finely chop)
  • 1.5-2 lbs. fresh green and yellow string beans
  • Pinch of Celtic salt and pepper
  • 2 medium shallots, minced finely
  • 1 pint of organic cherry tomatoes (halved length-wise)


Trim and rinse green beans. Bring a pot of water to boil. Add beans to boiling water and cook for 4 – 6 minutes. In the meantime, combine olive oil, garlic, cilantro, lime juice, shallots and honey to taste. Remove beans from heat, drain and run under cool water. Lay out to dry.  When beans are room temp, toss in dressing. Add tomatoes and toss. Salt and pepper to taste. Refrigerate until cold. Serve. Can make ahead for the next day’s lunch or dinner. Pairs wonderfully with grilled salmon or chicken!