Green Bean and Tomato Salad with Tarragon

By mirelsonp

This supersimple bean-and-tomato salad, tossed with a tarragon-flavored dressing, is perfect for summertime picnics.

Ingredients

• 2 pounds green and yellow string beans
• 1/4 cup extra-virgin olive oil
• 2 medium shallots, minced
• 2 tablespoons chopped tarragon
• Salt and freshly ground pepper
• 1 pint cherry tomatoes, halved

Details

Servings 12
Adapted from cooking.com

Preparation

Step 1

1. In a large pot of boiling salted water, cook the beans until just tender, about 4 minutes. Drain the beans and spread them on a large baking sheet to cool. Pat dry.

2. In a small bowl, whisk the olive 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 platter and serve.

Make Ahead The cooked beans and dressing can be refrigerated separately overnight. Bring to room temperature before tossing.