Today is moving day! The combination of packing and temperatures hovering near three digits for the last few weeks has limited my time in the kitchen. Instead, I've been sticking to Watermelon Agua Fresca (blended with ice rather than water to make it that much more refreshing), chilled pasta salad, and take-out (miraculously, the entire kitchen is packed). Three of my best friends arrive tonight for our annual (see photos from last year here) girl's "weekend"... brave, aren't they? I have promised they won't have to unpack a thing!
We are attending a 4th of July barbeque and if I can find a knife and a pot, I'll be bringing this Green Bean & Tomato Salad. I first made this a few years ago at a tomato-themed dinner - it was the peak of tomato season and I just couldn't help myself from stocking up at the farmer's market. This dish was a standout, in part because it is simple and takes no time at all to prepare. If I am short on time or ingredients, I'll just mix the green beans and tomatoes with olive oil, salt and pepper and omit the other ingredients, but using the shallots, mustard, and vinegar add a nice zing.
Green Bean & Tomato Salad
Yield = 6 servings
3 pounds green beans, trimmed, cut into 2-inch pieces (feel free to mix in yellow wax beans as well)
3 tablespoons country-style Dijon mustard
1/4 cup Sherry wine vinegar
2/3 cup olive oil
1/3 cup minced shallots
2 1-pint baskets cherry tomatoes, sliced in half lengthwise
Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Refresh under cold water; drain well. Transfer to large bowl. Combine mustard and vinegar in small bowl. Gradually whisk oil and then mix in shallots. Mix dressing and tomatoes into beans. Season to taste with salt and pepper.