Merle’s Green Bean & Cherry Tomato Salad
(could be only green beans, of course!)


1lb. Supreme Cut Snipped Green Beans
1lb. Ripe Cherry Tomatoes
1 large shallot
3 tablespoons Red Wine Vinegar
Salt & Pepper
¾ Cup Extra Virgin olive oil


Parboil beans in salted water until tender about 6-8 minutes. Drain and immediately spread them out to cool on baking sheet or cutting board. Tip: Beans retain more flavor if you avoid shocking them in cold water. Stem cherry tomatoes and cut them in half.

For the vinaigrette, peel and dice the shallot fine and put it in a bowl with the vinegar and salt and pepper. Whisk in the olive oil. Add taste with more vinegar, oil or salt if desired. Toss the cherry tomatoes in with the vinaigrette. Do not add the green beans until just before serving or they will discolor from the acidity in the vinaigrette. For variety, salad can be garnished with basil or Italian parsley. Enjoy!

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