Green Bean-and-Tomato Salad with Tarragon Dressing

Name: Green Bean-and-Tomato Salad with Tarragon Dressing
Total time: 30 min
Yield: 12
Ingredients: 2 pounds green and yellow string beans; ¼ cup extra-virgin olive oil; 2 medium shallots (minced); 2 tablespoons chopped tarragon; Salt and freshly ground pepper; 1 pint cherry tomatoes (halved)

1,444 Ratings
1 Review

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. More Salad Recipes

By Paul Virant

July 2008

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Recipe Summary

total:

30 mins

Yield:

Ingredients

2 pounds green and yellow string beans
¼ cup extra-virgin olive oil
2 medium shallots (minced)
2 tablespoons chopped tarragon
Salt and freshly ground pepper
1 pint cherry tomatoes (halved)

Directions

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.

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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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Green Bean-and-Tomato Salad with Tarragon Dressing

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Reviews (1)

All Reviews for Green Bean-and-Tomato Salad with Tarragon Dressing

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Green Bean-and-Tomato Salad with Tarragon Dressing

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Reviews (1)

All Reviews for Green Bean-and-Tomato Salad with Tarragon Dressing