Green Bean and Cherry Tomato Salad
Green Bean and Cherry Tomato Salad is the perfect summer salad. Make ahead of time to give the tomatoes time to let their juice run into the vinaigrette and the beans time to absorb the flavors of the dressing.
Ingredients
- 1 pound green beans trimmed and halved
- 1 cup cherry tomatoes cut in half, or 3 ripe tomatoes, cut into 1-inch cubes
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- Pinch of sugar
- ¼ cup best quality extra virgin olive oil
- 2 tablespoons chopped basil or parsley (optional)
- Salt and freshly ground pepper
Instructions
- Fill a saucepan with water, season generously with salt; bring to a boil, and add the green beans. Cook until crisp-tender, about 5 - 7 minutes. Drain and plunge into ice water to stop the cooking process. Drain again and dry on a towel or paper towels.
- Whisk the mustard, vinegar, and sugar together in a large bowl; slowly add the oil in a steady stream, whisking it as you pour. When the dressing has thickened, whisk in salt and pepper, to taste. Add the beans and tomatoes, and herbs; toss to mix. Allow to sit for at least 15 minutes. If you are going to allow it to sit longer than an hour, cover and refrigerate. Remove from the refrigerator at least an hour before serving to allow to come to room temperature.
Notes
This salad is best when it sits for about an hour to allow all the flavors to blend. If leaving more than an hour, refrigerate. Remove from the refrigerator at least an hour before serving to bring to room temperature.
Nutrition
Serving: 1gSodium: 56mgFiber: 4gCalories: 162kcalPolyunsaturated Fat: 11gSaturated Fat: 2gFat: 14gProtein: 2gCarbohydrates: 9g
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