Do you need a healthy, flavorful side dish for tonight’s dinner? Then look no further than this delicious recipe featuring Green Beans and Cherry Tomatoes. This combination brings together two familiar vegetables with a powerful load of nutrients.

Sometimes a great meal, for me, is all about the sides. You always have to have that main focus on the plate, the star of the show, but that star is nothing without the supporting actors. A great side dish can really make or break a lovely dinner.

Close up view of finished green beans and cherry tomatoes.

Green beans are low in calories but packed with fiber, folate, and vitamins A, C, and K while cherry tomatoes are high in vitamin C, potassium, and lycopene. That’s a powerfully good mixture in a sensationally delicious dish.

This is an almost effortless, speedy side dish that compliments just about any entree but is particularly good with roasted or baked chicken. Green Beans and Cherry Tomatoes are one recipe that can turn a good menu into a fantastic dinner! It has just the right combination of flavors and colors to liven up almost any plate.

Recipe Snapshot

Cuisine: American
Cooking Method: Stovetop
Total Time: 20 Minutes

Servings: 4
Primary Ingredient(s): Green beans, butter, garlic salt, basil, cherry tomatoes
Skill Level: Easy

What You’ll Like About This Recipe

  • You can have it on the table in about 20 minutes!
  • The combination of red cherry tomatoes and green beans adds beautiful color to your plate. Remember: we eat with our eyes first!
  • It goes with just about everything, from simple baked chicken to grilled pork or fish.

Ingredient Notes

Ingredients needed to make green beans and cherry tomatoes.

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  • Fresh Green Beans – I’ll always say fresh are best! But, if you’re in a terrific hurry, frozen will work. 
  • Cherry Tomatoes – Look for ones that are bright red with no visible blemishes. You can also use whole grape tomatoes or good ripe Roma tomatoes cut into chunks.
  • Fresh Basil – Basil and tomatoes are always a winning pair and the basil adds a fresh, herby tone to this dish.

The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.

How to Make Green Beans with Cherry Tomatoes

  1. Bring the beans and water to a boil, cover and reduce heat to low. Simmer until tender, about 10 minutes. Drain and set aside.
  2. Melt the butter in a skillet over medium heat. Stir in the garlic salt, pepper, and basil.
  3. Add the tomatoes and cook, stirring gently just until soft.
  4. Add the beans to the skillet with the tomato mixture and toss gently to blend.
Green beans and cherry tomatoes on a serving dish.

Recipe Tips

  • Trim the ends from fresh green beans before cooking.
  • Don’t overcook the tomatoes. Cooking them just enough to soften them slightly is all you need.
  • Add a splash of lemon juice if you want a little extra brightness.

Variations

  • Add onions or shallots – Sauté thinly sliced onion or shallot in the butter before adding tomatoes.
  • Sprinkle with parmesan – Just a touch of grated cheese is delicious!
  • Use different herbs – Swap basil for fresh thyme or parsley if you prefer.

Serving Suggestions

This dish is a natural fit for any summertime meal. Try serving it with:

Make-Ahead Tips

You can blanch the green beans a few hours in advance and store them in the fridge. Just give them a quick warm-up in the skillet with the tomatoes right before serving.

Storing Leftovers

Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat gently in a skillet over low heat with a pat of butter or a splash of broth if needed.

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Questions About Green Beans with Cherry Tomatoes

Can I use canned green beans instead of fresh or frozen?

I don’t recommend it for this recipe. Canned beans are very soft and can get pretty mushy during cooking.

Is it okay to use dried basil instead of fresh?

In a pinch, yes. Use about half the amount, but be aware that the flavor won’t be quite as bright.

Lana Stuart.

Have a question or thought to share?

If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.

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Close up view of finished green beans and cherry tomatoes.

Green Beans with Cherry Tomatoes

This simple green beans and cherry tomatoes recipe is a fast, fresh Southern side dish with butter, basil, and plenty of garden flavor.
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Course: Vegetables
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 117kcal
Author: Lana Stuart

Ingredients

  • 1 ½ pounds fresh or frozen green beans
  • 1 ½ cups water
  • 2 tablespoons butter
  • ¾ teaspoon garlic salt
  • ¼ teaspoon pepper
  • 1 ½ teaspoons chopped fresh basil
  • 2 cups cherry tomatoes halved

Instructions

  • Bring the beans and water to a boil, cover and reduce heat to low. Simmer until tender, about 10 minutes. Drain and set aside.
    1 ½ pounds fresh or frozen green beans, 1 ½ cups water
  • Melt the butter in a skillet over medium heat. Stir in the garlic salt, pepper and basil.
    2 tablespoons butter, ¾ teaspoon garlic salt, ¼ teaspoon pepper, 1 ½ teaspoons chopped fresh basil
  • Add the tomatoes and cook stirring gently just until soft.
    2 cups cherry tomatoes
  • Add the beans to the skillet with the tomato mixture and toss gently to blend.

Notes

  • If using fresh green beans, be sure to trim the ends before cooking.
  • Substitute whole grape tomatoes or good ripe Roma tomatoes cut into chunks for the cherry tomatoes.
     

Nutrition Information

Serving 1 | Calories 117kcal | Carbohydrates 15g | Protein 4g | Fat 6g | Saturated Fat 4g | Trans Fat 1g | Cholesterol 15mg | Sodium 509mg | Potassium 525mg | Fiber 5g | Sugar 7g | Vitamin A 1716IU | Vitamin C 38mg | Calcium 76mg | Iron 2mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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— This post was originally published on February 19, 2009. It has been updated with additional information.

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6 Comments

  1. Ya’ll might want to consider leaving off recipes that will make you slap your grandma, seeing as you are a grandma. …. I’m just sayin’

  2. From: A Standing Invitation to Gracious Southern Living, the cookbook extraordinaire of the United Methodist Church of Dawson, Georgia — It’s just named “chicken casserole” in their book, but it’s fairly common to every church cookbook that I have. I have changed the sauce a little bit, so that there is plenty to be completely bubbly in the dish.

    1 whole chicken, cooked, deboned and cooled

    1 10 3/4 ounce cream of chicken soup
    2-3 t. flour (+/-)
    2-3 t. butter (+/-)
    1 10 3/4 ounce can chicken broth (or use the broth from the chicken — tastes better)
    1 8 ounce container sour cream (or more )

    1 stick butter
    1 stack Ritz Crackers, or leftover bread (crumbed or cubed) , or almonds

    Cook chicken, cool and cut into cubes. Put cubed chicken in a large bowl for mixing later. Grease/spray a casserole dish (this will make about a 9×13 dish).

    Make a blond roux with the flour & butter. Gradually add the broth until thickened. Wisk in the soup. Take the pot off the heat, and wisk in the sour cream. Pour the sauce over the chicken, and fold to coat. Pour the mixture into the casserole dish.

    Top with crumbled crackers, or bread, or almonds. Dot the butter on top.

    Bake at 375 degrees for approx. 20 mintues.

    I defy you to find anybody that doesn’t love this recipe. It will indeed make you slap your grandma.

    (note – if you have any extra sauce, put it in the fridge, reheat in the wave, and toss with some cooked noodles another night — yum!)

  3. Methodist Chicken Casserole? You can’t just come here and throw out a tasty sounding recipe name like that and not give the details! I must have the recipe. Please email…like quick.

  4. Tonight’s version was asparagus with cherry tomatoes. Same concept, same steps, equal or better results.
    Paired that with left over Methodist Chicken Casserole. Whoooo-eeeee!

    Even Uncle John liked it.

    Miss P

  5. Fresh green beans are the ticket!

    The folks who put sugar in that recipe are the same ones the put sugar in grits. Sorry – just doesn’t work.

    The recipe also works well as a side with grilled steak on those nights when you don’t want to have “one more salad.” Add a rice pilaf, and you are in business.

    Miss P