pat's Recipe

Green Bean-Tomato Salad with Herbs

Category: Bean salads

2 lbs green beans
1 1/2 tsp Dijon mustard
2 Tbsp red wine vinegar
1/2 cup plus 1 Tbsp olive oil
kosher salt and freshly ground pepper
1 Tbsp chopped tarragon
1 Tbsp snipped chives
1/2 tsp chopped fresh thyme leaves
1/2 lb cherry tomatoes, halved

Bring a large pot of salted water to a boil. Add the green beans and cook until they are crisp-tender, about 5 minutes. Drain and rinse the green beans under cold water until they are chilled; pat the green beans dry.
In a large bowl, whisk the mustard with the vinegar. Gradually whisk in the olive oil and season with salt and pepper. Add the green beans, tarragon, chives and thyme and toss to coat. Add the tomatoes, toss gently and serve.
This salad can be refrigerated for up to 4 hours.

10 servings