Active Time
N/A
Total Time
30 MIN
Yield
Serves : 12
© John Kernick

How to Make It

Step 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.

Step 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.

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