Introuducing the WS Recipe of the DAy App - Download Now >
Return to Previous Page

Cherry Tomato, Green Bean and Wax Bean Salad with Herbed Bread Crumbs

Prep Time: 25 minutes
Cook Time: 10 minutes
Servings: 6

You can use any kind of snap bean in this salad, but it looks especially pretty made with dark green beans and pale yellow wax beans. Be sure to add a generous amount of salt to the boiling water so the beans stay vividly colored.


  • Kosher salt, to taste, plus 1/2 tsp.
  • 6 oz. green beans, trimmed and cut into 3-inch lengths
  • 6 oz. yellow wax beans, trimmed and cut into 3-inch lengths
  • 1 1/2 cups fresh bread crumbs from coarse country bread
  • 3 1/2 Tbs. extra-virgin olive oil
  • 3 tsp. chopped fresh thyme
  • 2 garlic cloves, pressed
  • 2 tsp. red wine vinegar
  • 2 cups cherry tomatoes, stemmed and halved
  • 1/2 cup chopped red onion
  • Freshly ground pepper, to taste


Bring a saucepan three-fourths full of salted water to a boil over high heat. Add the green and wax beans and cook until crisp-tender, about 3 minutes. Drain the beans and plunge into cold water to cool. Drain again.

Preheat an oven to 375°F.

On a heavy rimmed baking sheet, toss the bread crumbs with 1 1/2 Tbs. of the olive oil, 1 tsp. of the thyme and 1 garlic clove. Season lightly with salt and toast in the oven, stirring occasionally, until golden brown, about 5 minutes. Remove from the oven and let cool.

In a large bowl, whisk together the remaining 2 Tbs. olive oil, the vinegar, the remaining 2 tsp. thyme, the remaining garlic clove and the 1/2 tsp. salt. Add the green and wax beans, cherry tomatoes and red onion, season with pepper and toss to combine. Stir in the bread crumbs. Transfer to a platter and serve. Serves 4 to 6.

Adapted from Williams-Sonoma Kitchen Garden Cookbook, by Jeanne Kelley (Weldon Owen, 2013).