Loading Video...

Warm Wax Bean Salad with Roasted Tomatoes and Sun-Dried Tomato Dressing

  • Level: Easy
  • Total: 50 min
  • Active: 20 min
  • Yield: 4 to 6 servings
Save Recipe


Sun-Dried Tomato Dressing:

1/2 cup oil-packed sun-dried tomatoes, drained, plus 1/3 cup of the oil (or use olive oil)

1 tablespoon red wine vinegar 

1 tablespoon balsamic vinegar 

1/2 teaspoon honey 

Kosher salt and freshly ground black pepper


Kosher salt and freshly ground black pepper

2 cups mixed color cherry tomatoes, cut in half 

1 small red onion, thinly sliced

2 tablespoons olive oil 

1 pound wax beans (or green beans if not available), trimmed


  1. For the sun-dried tomato dressing: Put the sun-dried tomatoes, red wine and balsamic vinegar, honey and some salt and pepper in a blender and puree until smooth. With the blender running, slowly drizzle in the oil until well combined.
  2. For the salad: Preheat the oven to 425 degrees F. Bring a large pot of water to a boil with a little salt.
  3. Toss the tomatoes and red onions with the olive oil and some salt and pepper in a bowl. Put the mixture on a parchment-lined baking sheet and roast for 20 minutes.
  4. Meanwhile, add the beans to the boiling water and cook for 3 minutes. Drain and rinse with cold water. Set aside.
  5. Remove the tomatoes and onions from the oven after 20 minutes, add the beans and toss. Roast for another 5 to 10 minutes.
  6. Transfer the bean mixture to a serving bowl and toss with some of the sun-dried tomato dressing.

Cook’s Note

Save any leftover dressing in an airtight container in the fridge for up to a week.

Wax Bean "Pasta" Salad

Wax Bean Soup

Warm Pasta-Bean Salad

Warm White Bean and Steak Salad

Warm Chicken and Butter Bean Salad

Warm Farro and Cranberry Bean Salad

Warm Dijon Potato Salad with Green Beans

Pork Chops with Warm Three-Bean Salad

🤤 More Drool-Worthy Recipes