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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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
How to Make It
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.
The cooked beans and dressing can be refrigerated separately overnight. Bring to room temperature before tossing.
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