Salad 4 SERVINGS
Cherry tomatoes and beans come in many sizes and colors. Mix them all together. You can include shell beans, too. The beans can be cooked and cooled in advance. Snap off the stem ends (and pull off the tails, if dry or tough) of
- ½ pound green beans (haricot vert, young Blue Lake, Kentucky Wonder, or a similar variety) Cook until tender in salted boiling water. Drain and immediately spread them out on a sheet pan or plate to cool. Stem and cut in half:
- ½ pound cherry tomatoes
- Stir together in a large bowl: 1 small shallot, diced fine 1 tablespoon red à vinegar Salt and fresh-ground black pepper Taste and adjust if necessary. Let sit for 15 minutes or more.
- Then whisk in: ¼ cup extra-virgin olive oil Adjust the acid and salt as needed. Toss the cherry tomatoes with the vinaigrette. Taste.
- Add the green basil
Very simple but very good! Certainly make part of the regular repertoir.