Tomat And Haricots Verts Salad Recipe
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
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
- 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.
- In a large bowl, toss the beans with the olive oil, vinegar, tomatoes and basil. Season with salt and freshly ground black pepper. Serve.