This salad is not only easy to make but looks so beautiful. I like to use grape tomatoes but you can use cherry tomatoes or if you have any yellow (not sure of the name) tomatoes you can use them too, just be sure to chunk them up so they are not too large.
Beans are still plentiful at the markets and I have even used some yellow beans mixed in if I didn’t have enough green on hand. Either way the salad is yummy, quick and easy to make. The herbs you put in your salad can be of your own choosing, but I suggest you put in something that can stand on it’s own since you will be using red wine vinegar. Enjoy!!! For comments/questions email me firstname.lastname@example.org
2 pounds of beans (cleaned and snipped)
1 Dijon Mustard
2 Tlb. Red Wine Vinegar (you can use champagne vinegar or even a Japanese vinegar)
2 Tlb. olive oil
1 Tlb. fresh tarragon (finelychopped)
1 Tlb. fresh chives ( finely chopped)
1 tsp. fresh thyme (finely chopped)
1/4- 1/2 tsp. red pepper flakes (optional)
1/2 pound cherry or grape tomatoes sliced in half
Blanch beans in boiling salted water until crisp tender (about 4-5 minutes). Drain and rinse in cold water, lay out on a towel to drain off water.
Mix oil, vinegar, mustard and herbs in a bowl and whisk together. Place beans in a bowl and pour liquid mixture over the beans, carefully fold until beans are fully coated. Carefully add tomatoes and fold over a couple of times to coat the tomatoes. Place in frig for 30 minutes to allow flavors to blend. Can be made a couple of hours ahead before serving. Delish!
NOTE: I have used fresh garlic, chives, basil, cilantro and rosemary in the bean salad too. Pick your favorite herbs and just have fun.