Lunch: Green Bean-Tomato Salad with Herbs

Recipe by Melissa Rubel Combine green beans and cherry tomatoes with tarragon, thyme, and chives for a light, delicious side dish.

Ingredients

2 lb. green beans
1 1/2 tsp. Dijon mustard
2 tbsp. red wine vinegar
1/4 c. extra-virgin olive oil
1 tbsp. extra-virgin olive oil
kosher salt and freshly ground pepper
1 tbsp. chopped tarragon
1 tbsp. snipped chives
1/2 tsp. chopped thyme leaves
1/2 lb. cherry tomatoes

Instructions

Bring a large pot of salted water to a boil. Add the green beans and cook until they are crisp-tender, about 5 minutes. Drain and rinse the green beans under cold water until they are chilled; pat the green beans dry.
In a large bowl, whisk the mustard with the vinegar. Gradually whisk in the olive oil and season with salt and pepper. Add the green beans, tarragon, chives, and thyme and toss to coat. Add the tomatoes, toss gently, and serve.

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