GREEN BEAN AND TOMATO SALAD

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Green Bean and Tomato Salad image

Categories     Salad     Bean     Tomato     Side     Freeze/Chill     No-Cook     Fourth of July     Picnic     Vegetarian     Quick & Easy     Summer     Winter     Chill     Healthy     Vegan     Shallot     Bon Appétit

Yield Serves 12

Number Of Ingredients 6

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

Steps:

  • 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.

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