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
Yield: 4 servings
Cook Time: 15 minutes
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
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.