Green Bean-Tomato Salad with Herbs
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Melissa Rubel
Combine green beans and cherry tomatoes with tarragon, thyme, and chives for a light, delicious side dish.
Ingredients
2 lb. green beans
1 1/2 tsp. Dijon mustard
2 tbsp. red wine vinegar
1/4 c. extra-virgin olive oil
1 tbsp. extra-virgin olive oil
kosher salt and freshly ground pepper
1 tbsp. chopped tarragon
1 tbsp. snipped chives
1/2 tsp. chopped thyme leaves
1/2 lb. cherry tomatoes
Instructions
Bring a large pot of salted water to a boil. Add the green beans and cook until they are crisp-tender, about 5 minutes. Drain and rinse the green beans under cold water until they are chilled; pat the green beans dry.
In a large bowl, whisk the mustard with the vinegar. Gradually whisk in the olive oil and season with salt and pepper. Add the green beans, tarragon, chives, and thyme and toss to coat. Add the tomatoes, toss gently, and serve.
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