Name: Green Bean and Tomato Salad
Yield: Serves 12
Ingredients: 3 pounds green beans, trimmed, cut into 2-inch pieces; 3 tablespoons country-style Dijon mustard; 1/4 cup Sherry wine vinegar; 2/3 cup olive oil; 1/3 cup minced shallots; 2 1-pint baskets cherry tomatoes

Recipe information

Yield
Serves 12

Ingredients

3 pounds green beans, trimmed, cut into 2-inch pieces

3 tablespoons country-style Dijon mustard

1/4 cup Sherry wine vinegar

2/3 cup olive oil

1/3 cup minced shallots

2 1-pint baskets cherry tomatoes

Preparation

Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Refresh under cold water; drain well. Transfer to large bowl. Combine mustard and vinegar in small bowl. Gradually whisk oil. Mix in shallots. (Can be prepared 1 day ahead. Cover beans and dressing separately. Refrigerate beans; let dressing stand at room temperature.) Mix dressing and tomatoes into beans. Season to taste with salt and pepper.

TagsSalad Green Bean Bean and Legume Vegetable Cherry Tomato Tomato Side Dinner Keto Dairy Free Gluten Free Nut Free Vegan Vegetarian Quick Easy 30 Minutes or Less 5 Ingredients or Fewer Bon Appétit

Recipe notes

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