My F&W
quick save (...)

Yellow Bean, Asparagus and Tomato Salad

  • SERVINGS: 8
  • FAST
  • MAKE-AHEAD
  • VEGETARIAN
  1. 3 tablespoons balsamic vinegar
  2. 3 tablespoons extra-virgin olive oil
  3. Salt and freshly ground pepper
  4. 2 tablespoons coarsely chopped fresh tarragon
  5. 1 pound medium asparagus
  6. 1 pound yellow wax beans
  7. 1/2 pint red pear or cherry tomatoes
  8. 1/2 pint yellow pear or cherry tomatoes
  1. In a small bowl, whisk the vinegar with the olive oil and season with salt and pepper. Add the tarragon.
  2. In a large pot of boiling salted water, cook the asparagus until just tender, about 3 minutes. Using tongs, transfer the asparagus to a colander and refresh under cold water. Drain and pat dry. Cut the asparagus into 3-inch lengths.
  3. Add the beans to the boiling water and cook until tender, about 5 minutes. Drain the beans in the colander and refresh under cold water. Drain and pat dry.
  4. In a bowl, toss the cooked vegetables, tomatoes and dressing and serve.
Make Ahead The dressing, asparagus and beans can be prepared through Step 3 and refrigerated overnight.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.