Lunch: Green Bean and Tomato Salad
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
Instructions
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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Nutrition Facts
Serving Size: 12
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
