String Bean and Tomato Salad
 
 
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Ingredients
  • 1.5 lbs string beans, stem ends cut
  • 1.5 pints grape tomatoes, halved
  • ¼ cup extra virgin olive oil
  • 1 large shallot, very finely chopped
  • 1 tbsp tarragon, finely chopped
  • 1 tbsp parsley, finely chopped
  • salt & pepper to taste
  • Kalamata olives (optional)
Method
  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. 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. Salad lasts several days in the fridge, just allow it to come to room temperature before serving. This will allow the dressing to loosen.
Recipe by FEASTS AND FOTOS at https://www.feastsandfotos.com/2010/08/11/string-bean-and-tomato-salad/