Green Bean and Tomato Salad with Buttermilk Dressing Gluten Free

Green Bean and Tomato Salad with Buttermilk Dressing Gluten Free

Ingredients

  • ½ cup buttermilk
  • 2 teaspoons fresh lemon juice
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 3 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1 pound wax or green beans, trimmed
  • 2 large leeks, white and pale-green parts only, halved, cut into 4” pieces
  • 1 pint cherry tomatoes, halved
  • 1 large heirloom tomato, sliced
  • ½ cup thinly sliced fresh mint leaves
  • ¼ cup chopped fresh chives

Directions

  1. Whisk buttermilk, lemon juice, garlic powder, onion powder, and 1 Tbsp. oil in a small bowl; season with salt and pepper.
  2. Cook beans in a large pot of boiling salted water until just tender, about 3 minutes.
  3. Using a slotted spoon, transfer to a colander set in a bowl of ice water; drain.
  4. Place beans in a large bowl.
  5. Return water in pot to a boil and cook leeks until just tender, about 3 minutes; drain.
  6. Transfer to colander in ice water; drain and add to bowl with beans.
  7. Add cherry tomatoes and remaining 2 Tbsp. oil and toss to combine; season with salt and pepper.
  8. Serve salad over heirloom tomato slices drizzled with buttermilk dressing and topped with mint and chives