Quick and easy is my summer meal mantra so this delicious side fits right in. The dressing comes together in under 5 minutes too (make it in a mason jar for easy missing) and it’s so good you might just want to keep some around for dressing potato salad or to drizzle over grilled salmon. I tend to eyeball ingredients so depending on size of your tomatoes and length of the green beans you may want to increase/decrease the quantities of each. I like an ample amount of tomatoes because the dressing really shines on them but as with all my recipes, this is only a guideline. You do you.
1 1b. green beans, trimmed
3/4 pint cherry type tomatoes, sliced in half or if particularly large, quarters
Bring a pot of salted water to a boil. While waiting for the water to boil grab a large bowl and fill it 3/4 full with ice water. Slice your tomatoes in half or quarters and add them to another bowl.
Once the water boils drop the green beans in and boil them 2 minutes.Try a bean and if they’re too firm for your liking, give them another 30 seconds. The salad is best with the green beans cooked through but still firm so be careful not to overcook them. They shouldn’t need more than 3 minutes.
Remove the green beans from the heat, drain them and immediately put them into the ice water. This will stop them from cooking and will keep them nice and green.
Drain the green beans, add them to a bowl with the tomatoes and drizzle with Dijon Vinaigrette. I love dressing so I use a few generous tablespoons. Dress as lightly or heavily as you wish. Toss it all together and you’re done. The salad is even better if it can sit for a few hours.