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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.