Tomato and Haricots Verts Salad

This recipe was originally published as part of a menu in Tasting Table National.

TT Test Kitchen Tip: A refreshing and simple tomato and haricots verts salad gets a dose of tangy, sweet balsamic vinegar. Mix in blanched butterbeans for yet another colorful addition.

Tomato And Haricots Verts Salad
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A refreshing and simple tomato and haricots verts salad gets a dose of tangy, sweet balsamic vinegar. Mix in blanched butterbeans for yet another colorful addition.
Servings
4
servings
Ingredients
  • ½ pound haricots verts, trimmed and sliced on the bias into 2-inch slices
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon quality balsamic vinegar
  • 8 heirloom cherry tomatoes, cut into quarters
  • 6 sun-dried tomatoes (not packed with olive oil), thinly sliced
  • 2 tablespoons finely chopped fresh basil
  • Salt and freshly ground black pepper
Directions
  1. In a medium saucepan, bring salted water to a boil. Prepare an ice bath. When the water is boiling, blanch the green beans until bright green and just tender, about 2 to 3 minutes. Drain and immediately submerge in the prepared ice bath. Remove the beans from the ice bath and dry on a paper towel.
  2. In a large bowl, toss the beans with the olive oil, vinegar, tomatoes and basil. Season with salt and freshly ground black pepper. Serve.
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