Green Bean And Tomato Salad With Buttermilk Dressing

1. 1

   Whisk buttermilk, lemon juice, garlic powder, onion powder, and 1 tablespoons oil in a small bowl; season with salt and pepper.

2. 2

   Cook beans in a large pot of boiling salted water until just tender, about 3 minutes.

3. 3

   Using a slotted spoon, transfer to a colander set in a bowl of ice water; drain. Place beans in a large bowl.

4. 4

   Return water in pot to a boil and cook leeks until just tender, about 3 minutes; drain. Transfer to colander in ice water; drain and add to bowl with beans. Add cherry tomatoes and remaining 2 tablespoons oil and toss to combine; season with salt and pepper.

5. 5

   Serve salad over heirloom tomato slices drizzled with buttermilk dressing and topped with mint and chives.

No additional tips available.