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
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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.

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