String Bean And Tomato Salad

9 ingredients
4 steps

Ingredients

  • 1-1/2 pound String Beans
  • 1-1/2 pint Grape Tomatoes, Halved
  • 1-1/2 Tablespoon Kalamata Olives (optional)
  • 1/4 cups Extra Virgin Olive Oil
  • 1 Tablespoon Shallot, Finely Chopped
  • 1 Tablespoon Tarragon, Finely Chopped
  • 1 Tablespoon Parsley, Finely Chopped
  • 1/2 teaspoons Salt
  • 1/2 teaspoons Pepper

Directions

  1. 1
    Steam string beans until just tender, approximately 10 minutes. Beans should still have a crunch to them, you don't want to overcook and have them mushy. Remove beans from steamer and allow to cool on a sheet pan. Once they are cool enough to handle, remove excess water with a paper towel. Place beans in a large bowl. Add the tomatoes (and olives if you decide to use them).
  2. 2
    Meanwhile, in a small bowl whisk the olive oil with the shallots, tarragon, parsley and some salt and pepper. Add the dressing to the bean mixture and toss well. Transfer to a platter and serve.
  3. 3
    Salad lasts several days in the fridge, just allow it to come to room temperature before serving. This will allow the dressing to loosen.
  4. 4
    This recipe is adapted from Food and Wine Magazine.

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