FRESH GREEN BEAN TOMATO SALAD WITH TARRAGON DRESSING
A light summertime salad. Use the mix of green and yellow beans, or just one kind. Use red and yellow tomatoes. Fresh tarragon works best. Can be made the night before (store beans and dressing separarely in refrigerator). Bring to room temperature before tossing. Great for a picnic because it has no egg or dairy to spoil.
Provided by Outta Here
Categories Vegetable
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Snap off ends of beans.
- In a large pot of boiling water, cook beans until just tender, about 4 minutes. Run under cold water and lay beans on a baking sheet to cool. Pat dry.
- In a small bowl, mix oil with the shallots and tarragon and season with salt and pepper.
- Place the beans and tomatoes in a large bowl, add the dressing and toss well.
- Transfer to a large platter and serve, garnished with sprigs of tarragon.
Nutrition Facts : Calories 85, Fat 5.7, SaturatedFat 0.8, Sodium 7.8, Carbohydrate 8.2, Fiber 3.1, Sugar 2.3, Protein 2.1
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