You are here: Home » Recipes » Green Bean Salad with Avocado and Heirloom Tomatoes Green Bean Salad with Avocado and Heirloom Tomatoes Recipe by Relish Contributor Yield 2 servings Different shades of green and lots of textures set this green bean salad apart. PrintEmail Ingredients Marinated Green Beans: Water Salt, to taste2 cups fine green beans (haricots vert), stem ends trimmed1 large shallot, finely minced1 tablespoon extra-virgin olive oil1 teaspoon raspberry vinegar1/2 teaspoon Dijon mustard Fresh ground black pepper, to tasteMarinated Avacodos:1 ripe Hassa avocado Juice of 1 lime1 small jalapeno pepper, seeded and minced3 sprigs cilantro, minced Salt, to tasteTomatoes and Assembly:2 cups bite-size pieces of mixed field greens, optional1 ripe medium red tomato, chopped1 medium yellow tomato, chopped Instructions To make green beans: Bring a medium saucepan of water to boil with a pinch of salt. Plunge green beans into water for no more than 1 minute. Immediately remove beans and place into a bowl with ice and cold water. This will preserve the bright green color and is called “shocking” the beans. It stops the cooking process. Drain beans and mix with remaining ingredients. Set aside. To make avocados: Mash avocado with lime juice, jalapeno, cilantro and salt. Set aside. To make tomatoes and assemble: If you wish, you can use a bed of field greens on a large platter under all, however my salad was served “naked.” Scatter chopped tomatoes around a large serving platter (over greens if using). Make a nest of green beans in center of plate. Put smalls scoops of avocado mixture around green bean nest and serve.