String Bean & Tomato Salad
1 lb. Green String Beans, cleaned & trimmed
1 lb. Yellow String Beans, cleaned & trimmed
1 pt. Cherry or Grape Tomatoes, halved
2 medium Shallots, minced
¼ cup Extra Virgin Olive Oil
2 tbsp. Dry Tarragon, chopped
to taste Salt & Black Pepper
In a large pot of salted boiling water, cook the beans until just tender (about 4-5 minutes). Drain and spread on a rimmed baking sheet to cool. Pat dry after spreading them out. Once cooled, combine with the tomatoes in a large bowl. In a small bowl whisk together the shallots, oil and tarragon. Season with salt and pepper to taste. Then toss dressing with the bean and tomato mixture. Serve at room temperature.
Note: You can use fresh tarragon if you have it. Just double the amount.
Ideas for Future Efforts