Green bean and tomato salad with mustard vinaigrette
Green beans and grape tomatoes make a great salad combination. This could be served as a salad or cold side dish.
There is no magic to cooking green beans. All you need is a pot of boiling water and an ice bath. Cook the beans for 1-2 minutes. Drain and put them in a bowl of ice water. Let them cool.
The dressing is simple. Oil, vinegar, and mustard. Capers are optional.
2 tbls white wine vinegar
1- small shallot finely minced
2-4 cloves of garlic finely minced
1/2 small onion thinly sliced
2 tbls. Capers (Optional)
1 pound fresh green beans (Trim thicker stems)
1 pint grape (cherry) tomatoes sliced in half
1 tbls. Dijon or coarse ground mustard.
1/4 cup olive oil
Coarse ground black pepper
Pinch of red pepper flakes (Optional)
Combine vinegar, shallot, onion, garlic, and capers in a mixing bowl. Let sit for 1/2 hour.
In a medium sized pot, boil water. Add a hefty four finger pinch of salt.
Add green beans. Cook for about two minutes.
Drain the beans and place in an ice bath. Let them cool.
Drain and pat dry. Or place beans in a salad spinner to remove as much water as possible.
Add the mustard to the vinegar mixture.
Add a pinch of salt and some coarse ground black pepper.
While stirring drizzle the olive oil in. Combine thoroughly.
In a large mixing bowl add one half of the dressing.
Add the beans and tomatoes. Gently mix.
Place the beans and tomatoes on a flat serving plate or platter.
Top with the remaining dressing.
For added taste or texture you can top with crumbled bacon, slivered almonds, or shaved Parmesan cheese.
Juice from a whole lemon can be substituted for the wine vinegar. Add the grated rind to the dressing.