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Epicurious

Green Bean and Tomato Salad

3.2

(7)

Recipe information

  • Yield

    Serves 12

Ingredients

3 pounds green beans, trimmed, cut into 2-inch pieces
3 tablespoons country-style Dijon mustard
1/4 cup Sherry wine vinegar
2/3 cup olive oil
1/3 cup minced shallots
2 1-pint baskets cherry tomatoes

Preparation

  1. Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Refresh under cold water; drain well. Transfer to large bowl. Combine mustard and vinegar in small bowl. Gradually whisk oil. Mix in shallots. (Can be prepared 1 day ahead. Cover beans and dressing separately. Refrigerate beans; let dressing stand at room temperature.) Mix dressing and tomatoes into beans. Season to taste with salt and pepper.

TagsSaladGreen BeanBean and LegumeVegetableCherry TomatoTomatoSideDinnerKetoDairy FreeGluten FreeNut FreeVeganVegetarianQuickEasy30 Minutes or Less5 Ingredients or FewerBon Appétit
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