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