“Green” Bean and Tomato Salad

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First, a note: if you start with beautiful three-colored beans, do not do anything that involves blanching them (like this recipe from Ligonier Country Market) because the purple beans will lose their color!

Regardless, this is what you do:

– Trim and blanch the beans
– Toss with dressing made from:
— Scallions (although they say shallots, but I didn’t have those)
— Red wine vinegar
— Olive oil
— Dijon (or any kind of mustard)
— Salt and pepper
— (They also say basil, but I didn’t have that either. And they say to let the dressing sit overnight, which I also didn’t do)
– Add in sliced cherry tomatoes

Great summer side, and still very pretty

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