Tomato and Green Bean Salad

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This week I also made a salad with tomatoes with string beans and it’s another winner.  

You can make it with “Italian” string beans (those flat wide ones), regular string beans or the more expensive, thinner haricots verts.  

These Sauteed Green Beans with Cherry Tomatoes are fast, delicious – and most of all, EASY! This is not a side dish that you’ll get overwhelmed by as you are trying to pull together everything else for dinner.

Green Bean and Tomato Salad

INGREDIENTS

  • 1 pound string beans o

  • 8 ripe tomatoes

  • 1 tablespoon Dijon mustard

  • 2 tablespoons red-wine vinegar

  • 4 tablespoons finely chopped shallots

  • 2 cloves finely chopped garlic

  • 4 tablespoons olive oil

  • Salt and freshly ground pepper

  • 4 tablespoons coarsely chopped basil oe 2 tablespoons oregano

INSTRUCTIONS

  1. Trim ends of beans and leave them whole.

  2. Add beans into a saucepan with salted boiling water. Cook until tender, around 3 to 5 minutes. Do not overcook. Drain and let cool.

  3. Cut tomatoes into wedges.

  4. In a large bowl, add mustard, vinegar, shallots, garlic, oil, salt and pepper and whisk. Add beans and tomatoes, toss well. Sprinkle with basil and serve.

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