What to do with your crop of green beans and surplus of cherry tomatoes? Here’s one idea:
Here is one of my very favorite side dishes for Summer – to be enjoyed when Green Beans are at their peak!
Fresh Green Beans with Cherry Tomatoes
1 lb freshest grean beans, trimmed
about 20 ripe cherry or grape tomatoes
4 very thin slices of red onion
1/8 cup best quality red wine vinegar
1/8-1/4 cup extra virgin olive oil
1-2 tsp Grey Poupon Country Style mustard or dijon
salt and freshly ground black pepper
1/8 cup mixed fresh herbs such as basil and parsley, fine chop – use herbs of your choice
Bring a large pot of water to full boil. Add a tblsp of sea salt. Blanch the beans for 3-4 minutes till still crisp. Remove from heat, drain and plunge into an ice bath (shock to stop cooking). Let cool completely. Drain well. Place beans in a large bowl. Cut tomatoes into halves. Place in bowl with thinest slices of onion. Mix vinaigrette in a cup. Whisk well. Sprinkle herbs over the vegetables. Toss. Add vinaigrette and toss again. Refrigerate for minimum of one hour. Serve chilled.