Green Bean Tomato Salad With Fresh Herbs
A couple months ago we started randomly getting Food & Wine magazine in the mail. Never subscribed, nor paid for it, but if it’s a happy freebie coincidence, we’ll take it! I finally settled down to peruse the latest issue and came across several yummy recipes to try.
This one went perfectly with a meal we already had planned out, and we were just going to be boring and steam our green beans as usual but then I realized I had all the ingredients for this recipe already so I had to try it out. This is a new staple for sure! We loved it! Great flavor and perfect for a hot summer evening, too.
Green Bean-Tomato Salad With Herbs
Serves: 10 (I made only a third of the recipe and it was perfect for two of us as a large side dish, served with 1 pork chop)
2 pounds green beans
1 1/2 teaspoons Dijon style mustard
2 tablespoons red wine vinegar
1/4 cup plus 1 tablespoon olive oil
1 tablespoon chopped tarragon
1 tablespoon snipped chives
1/2 teaspoon chopped thyme leaves
1/2 pound cherry tomatoes, halved
1. Bring large pot salted water to boil. Add green beans and cook until crisp-tender, 5 minutes. Drain and rinse beans under cold water until chilled; pat dry.
2. In large bowl, whisk mustard with vinegar. Gradually whisk in olive oil and season with salt and pepper. Add green beans, tarragon, chives and thyme and toss to coat. Add tomatoes, toss gently, and serve.
Can be refrigerated for up to 4 hours.
Recipe courtesy of Food & Wine Magazine, August 2009