Green bean salad with cherry tomatoes and balsamic dressing

September 9, 2009

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Serves 4

Salt and pepper, to taste
1 pound green beans, trimmed
1 teaspoon Dijon mustard
2 tablespoons balsamic vinegar
3 tablespoons olive oil
1 pint cherry tomatoes, quartered
Handful fresh basil leaves (leave whole)
1. Bring a large saucepan of salted water to a boil. Add the beans and cook for 4 minutes or until tender. Lift the beans from the water and transfer to a large bowl. Run cold water into the bowl until the beans are cold. Spread them out on paper towels and pat them dry.

2. In a small bowl, whisk the mustard, vinegar, salt, and pepper. Gradually whisk in the olive oil.

3. In another bowl, combine the cherry tomatoes, basil leaves, and 2 tablespoons of the dressing.

4. Arrange the beans on a platter. Spoon the remaining dressing over them. Add the cherry tomato mixture and sprinkle with more salt and pepper. Sheryl Julian