Green Bean and Cherry Tomato Salad |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I found this recipe in Cooking Light a couple years ago. My family loves it and I make it all year long, not just in the summer. In a pinch, I have even made this using Trader Joe's frozen baby french green beans. This salad is always a big hit. Try to use a good quality red wine vinegar, like a cabernet vinegar, it really makes a difference. Ingredients:
1 lb green beans, trimmed (i usually use the small french beans) |
1 lb cherry tomatoes, quartered |
1 teaspoon chopped fresh oregano |
1 tablespoon minced shallot |
2 tablespoons red wine vinegar |
2 1/2 teaspoons extra virgin olive oil |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
Directions:
1. Cook beans in boiling water 7 minutes or until tender.
2. Drain.
3. Place beans, tomatoes, and oregano in a large bowl; toss gently to combine.
4. Combine the shallots and vinegar, stirring with a whisk.
5. Let vinegar mixture stand 10 minutes.
6. Add oil, salt, and pepper to vinegar mixture, stirring with a whisk until well blended.
7. Pour vinaigrette over bean mixture; toss well.
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