Green Bean and Tomato Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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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 |
Directions:
1. 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.
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