Green Bean-and-Tomato Salad with Tarragon Dressing

Contributed by Paul Virant

ACTIVE:

TOTAL TIME: 30 MIN

SERVINGS: 12

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This supersimple bean-and-tomato salad, tossed with a tarragon-flavored dressing, is perfect for summertime picnics, like the kind Paul Virant's mother would prepare when he was a child. "She would make tomato salad, potato salad and fried chicken the night before, so we'd have everything ready the next day," he says.

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Recipe: Green Bean-and-Tomato Salad with Tarragon Dressing

BASIC-EASY
FAST
HEALTHY
MAKE-AHEAD
VEGETARIAN

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

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.
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.

From Delicious Summer Recipes on the Cheap, Independence Day on the Farm
Published July 2008

Green Bean-and-Tomato Salad with Tarragon Dressing

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Recipe: Green Bean-and-Tomato Salad with Tarragon Dressing

Ingredients

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