Yellow Bean, Asparagus and Tomato Salad
Source of Recipe
Donna Rollison
Recipe Introduction
Origins Unknown
List of Ingredients
3 tablespoons balsamic vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
2 tablespoons coarsely chopped fresh tarragon
1 pound medium asparagus
1 pound yellow wax beans
1/2 pint red pear or cherry tomatoes
1/2 pint yellow pear or cherry tomatoes Recipe
In a small bowl, whisk the vinegar with the olive oil and season with salt and pepper.
Add the tarragon.
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.
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.
In a bowl, toss the cooked vegetables, tomatoes and dressing and serve.
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