Green Bean And Cherry Tomato Salad |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Make this salad ahead of time to give the tomatoes time to let their juice run into the vinaigrette and the beans time to absorb the flavors of the dressing. Ingredients:
1 pound green beans, trimmed |
1 cup cherry tomatoes, cut in half, or 3 ripe tomatoes, cut into 1 inch cubes |
1 tablespoon dijon mustard |
1 tablespoon red wine vinegar |
pinch of sugar |
1/4 cup best quality extra virgin olive oil |
2 tablespoons chopped basil or parsley, (optional) |
salt and freshly ground pepper |
Directions:
1. Fill a sauce pan with water, season generously with salt; bring to a boil and add the green beans. Cook until crisp tender, about 4 - 5 minutes. Drain and plunge into ice water to stop the cooking process. Drain again and dry on a towel or paper towels Cut in half and combine them with the tomatoes in a bowl.
2. Whisk the mustard, vinegar and sugar together in a small bowl; slowly add the oil in a steady stream, whisking it as you pour. When the dressing has thickened, whisk in salt and pepper, to taste. Pour the dressing over the beans and tomatoes and toss to mix. Allow to sit for at least 15 minutes. If you are going to allow it to sit longer than an hour, cover and refrigerate. Remove from the refrigerator at least an hour before serving to allow to come to room temperature.
3. Per Serving: 162 Calories; 14g Fat (2g Sat, 10g Mono, 1g Poly); 2g Protein; 9g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 56mg Sodium.
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