Green Bean and Tomato Salad

I’m always trying to find new side dishes to serve during the summer. Grilled vegetables or a simple salad are my standbys. We also eat a lot of potato salad. But as my cherry tomatoes are now ripe, this looked perfect. It is adapted from Food & Wine.

Ingredients

1 pounds green string beans
1/8 cup extra-virgin olive oil
1 medium shallots, minced
1 tablespoons chopped tarragon
Salt and freshly ground pepper
a handful of cherry tomatoes, halved

Directions

In a large pot of boiling salted water, cook the beans until just tender, about 4 minutes. Strain beans and put in ice water to stop cooking. Once cooled, drain and pat dry.

In a small bowl, whisk the olive oil with the shallots and tarragon and season with salt and pepper. Place the beans and tomatoes in a large bowl, add the dressing and toss well.

Serve and enjoy!