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Haricot Vert and Tomato with Balsamic Dressing

Here’s a recipe for green bean and tomato salad that works well for a crowd. It’s also easy to make half. Use haricot vert, sometimes called French green beans, and very tasty tomatoes.

Haricot Vert and Tomato with Balsamic Dressing

The Basics:

  • 2 lb haricot vert*
  • 1 lb cocktail tomatoes cut into small pieces
  • 1 ½ teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • ¾ cup extra virgin olive oil
  • ¼ cup balsamic vinegar
  • 1 tablespoon Italian seasoning

Haricot Vert and Tomatoes with Balsamic DressingQuickly bring the green beans to a boil and cook at a low boil until crisp tender, 3 to 5 minutes.

Cool immediately with cold water to stop cooking.

Gently toss green beans and tomato pieces, including any juice on the cutting board.

Wisk together the rest of the ingredients to make the dressing and pour on vegetables. Toss.

Refrigerate for several hours, mixing occasionally.

*I do not snip the ends of the beans, although some cooks think that approach is better. I can’t taste the difference.

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