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Green bean and tomato salad




Source of Recipe


First published in Chatelaine's 01/1995 issue


List of Ingredients




8 plum or 4 regular round tomatoes
1/2 lb ( 250 g) green or yellow string beans
2 tbsp ( 30 mL) olive oil
2 tbsp ( 30 mL) cider vinegar or sherry
1-1/2 tsp ( 7 mL) Dijon mustard
1 tsp ( 5 mL) finely chopped fresh tarragon or 1/4 tsp (1 mL) dried tarragon
1/4 tsp ( 1 mL) salt
1/4 cup ( 50 mL) toasted slivered or sliced almonds or pine nuts (optional)



Recipe



1. Seed and coarsely chop tomatoes. Drain while cooking beans. Bring to a boil 1 inch (2.5 cm) of water in a large saucepan set over high heat. Meanwhile, remove stem ends from beans and discard. Add beans to boiling water all at once and cover. Let boil vigorously, stirring once, until bright green, from 3 to 4 minutes. Drain and rinse under cold running water until cool. Cut diagonally into 1 inch (2.5 cm) pieces. Stir with tomatoes in a large mixing bowl.

2. In a small bowl, whisk oil with vinegar, Dijon, tarragon and salt. Pour over tomatoes and beans and gently toss. Serve on a bed of arugula or Boston lettuce. For extra zing, grind black pepper over top and scatter with almonds. Serve right away.