Meal Type: Lunch

Total Time: 0 min.

     Serving Size: 4 1 2 4 8 16 - Change

Submitted By: Ben S. - See All My Recipes

Date Added: July 17, 2009

1. Trim the beans and parboil them in salted water until tender.

2. Drain and immediately spread them out to cool.

3. Stem the cherry tomatoes and cut them in half.

4. These steps can be done in advance. For the vinaigrette, peel and dice the shallot fine and put it in a bowl with the vinegar and salt and pepper.

5. Whisk in the olive oil. Taste and adjust the balance with more vinegar, oil or salt as needed.

6. Toss the cherry tomatoes in with the vinaigrette; this can sit for a while.

7. Do not add the green beans until just before serving or they will discolor from the acid in the vinegar.

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Dietary Notes:

This Green Bean And Cherry Tomato Salad recipe is low-sodium with 6.5mg per serving and low-cholesterol with 0mg per serving

This Green Bean And Cherry Tomato Salad recipe is high in Vitamin A with 22% of your daily recommended intake per serving. This Green Bean And Cherry Tomato Salad recipe is high in Vitamin C with 26% of your daily recommended intake per serving. This Green Bean And Cherry Tomato Salad recipe is high in Vitamin E with 22% of your daily recommended intake per serving.

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