Green Bean Tomato Salad With Dijon Mustard Vinaigrette

OLYMPUS DIGITAL CAMERAGreen Bean Tomato Salad with Dijon Mustard Vinaigrette

I’ve never seen purple colored “green beans” at the grocery store before and when I saw the seeds for the Trionfo Violetto Beans in one of my seed catalogs earlier this spring, I knew that I had to grow them myself if I wanted to try them.  When it comes to planting vegetables in my little garden every year, I try to grow plants that tend to be uncommon or hard to find at the store.  As for the Trionfo Violetto beans, they certainly fit the bill…


A big handful of fresh picked Trionfo Violetto Beans.  I absolutely love the dark purple color.  What’s so interesting is that when you slice them, they have a vibrant green center.  While picking my beans one morning, I was startled to see a large purple and green dragonfly sitting on a stem in the middle of the vines.  I’ve seen dragonflies in our backyard around our koi pond but never on the garden side of the house.  This one was big!  Its wingspan was easily 4 inches across.  I did not have my glasses on so I was way closer to the dragonfly than I would have liked.  As soon as I recognized what it was, I pulled my hand slowly away from the beans (taking care not to freak out, scream at the top of my lungs and wake up the neighbors) and ran straight back into the house to grab my camera.


I was amazed that he was still there in the same spot when I got back! I was fortunate to snap a few photos before he flew away.  He was camouflaged extremely well and was very similar in color to the bean plants.  I’ve been out to the garden several times since and unfortunately I have not seen this beautiful dragonfly again.


Do you see what I mean about the Trionfo Violetto Beans?  They are really beautiful and very unusual.  What I found is that once you cook the Trionfo Violetto Beans, they turn green just like a regular green bean!

In addition to the gorgeous Trionfo Violetto Beans, I grew some Kentucky Wonder Green Beans.  The Kentucky Wonder variety of bean is similar to the type of green beans you will find at the grocery store.  They are your basic “all purpose” green bean.  You can put them in salads, cook, can, or freeze them.  They are easy to grow and produce an abundance of smooth green pods.  I have to say that for the first time growing pole beans, I was fairly successful with strong plants and a decent sized crop.

OLYMPUS DIGITAL CAMERAGreen Bean Tomato Salad With Dijon Mustard Vinaigrette

My Green Bean Tomato Salad with a Dijon Mustard Vinaigrette can be made with pretty much any variety of green bean.  In this recipe I used the Kentucky Wonder green beans and cherry tomatoes that I grew in my garden.  The Green Bean Tomato Salad With Dijon Mustard Vinaigrette is wonderfully tangy yet slightly sweet.  The bright colored tomatoes make this vibrant green bean salad a stunning side dish. It’s easy to make, fresh and delicious.  Enjoy!  Tessa


  • 1 1/2 pounds green beans trimmed and cut into 1″ sized pieces
  • 1 cup cherry tomatoes
  • 3 Tbs olive oil
  • 2 Tbs champagne vinegar
  • 1 Tbs shallot (minced)
  • 2 tsp mirin (Japanese sweet cooking wine)
  • 1 1/2 tsp Dijon mustard
  • Salt and Pepper to taste

Begin by boiling a medium sized pot of water with a big pinch of salt.  Add the green beans and cook for about 5 minutes or until tender.  Don’t overcook.  If you do, your beans will look gray and not a pretty bright green.  As soon as the beans are done, immediately place them in a medium sized bowl of ice water.  The ice water stops the cooking process and cools the beans.  Remove ice cubes and drain well.  Meanwhile whisk together in a small bowl, olive oil, champagne vinegar, shallot, mirin, Dijon mustard, salt and pepper.   Taste and correct your seasonings.  In a medium sized bowl lightly toss the beans and tomatoes with the Dijon vinaigrette.  Add to a serving dish and serve chilled.  Makes about 3 servings.

30 thoughts on “Green Bean Tomato Salad With Dijon Mustard Vinaigrette

    1. Tessa

      Me too… When I first cooked them, I was shocked to see how fast they turned green. The green is not as vibrant as the regular green beans but I noticed it when I mixed the beans in a saute pan. They taste great though!

    1. Tessa

      Hey Angie! I’ve never seen them either except for a picture in a seed catalog. I think that they are an Italian variety of green bean. I will be growing them again next year. They are definitely different and delicious!

  1. skoraq cooks

    What a beautiful dragonfly. You were pretty lucky, that he waited for a photoshoot ;-) Trained as a model ;-) hihihihi The violet beans look amazing, especially when cut through with green flesh inside and violet skin :-) I have to admit that I have tasted similar salad at a party quite recently and I really liked it a lot :-) yum, yum :-)

  2. mjskit

    WOW! Your pictures are breathtaking Tessa! Those beans are amazing and I love the way you cut them for the contrasting color. Amazing dragonfly. And now for the salad – what can I say – Beautiful, healthy, tasty, and a salad I would love for dinner tonight if I hadn’t cooked up the green beans last night. Gorgeous post!

  3. Roberta

    Tessa, my dear, how are you? I’m finally back, and as usual I love your photos…they make me feel like i am there, with you, tasting your beautiful salad and watching your garden while growing!
    A hug!

  4. Sissi

    Amazing idea! So obvious, but so original at the same time: I have never seen these two products together in a salad. Thank you for the inspiration.
    The violet beans look beautiful, but then everything does on your excellent photos.

  5. thyme (sarah)

    I really do enjoy when I see new foods from around the world…and I have definitely never seen beans that beautiful color. Also, I love drangonflies. Don’t they seem to WANT to be photographed. Often find they hold really still and seem to peer right into the lens asking if thier “pose” is a good one!

    1. Tessa

      Hey Sarah! I thought they were some of the prettiest beans I’ve ever seen. I saved some seeds from my plants and hopefully, I will be able to grow them again next year :).

  6. Raymund

    Hey you find such very interesting ingredients, I never seen one of those either the only purple ones I had used and seen are broccoli and cabbages

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