Haricot Vert Salad with Chunky Tomato Dressing
It’s amazing how in about 20 minutes just a few simple ingredients can be turned into a show stopping salad! Perfect for pot lucks, picnics and Christmas parties as well as brightening up your weekday dinners…
Ingredients
- 1 pound haricot vert or thin green beans
- 1 pint cherry tomatoes
- 1 tablespoon balsamic vinegar
- 2 teaspoons olive oil
- 1/4 teaspoon salt or to taste
- Freshly ground pepper to taste
- 1/4 cup feta or goat cheese diced (optional)
- 2 tablespoons toasted pine nuts
Instructions
- Place beans in a medium sauté pan; cover with water. Bring water to a boil and cook beans until just crisp-tender, about 3 minutes. Do not overcook. (or steam if you like) Plunge beans into a bowl of ice water to cool; drain well. Arrange beans on a serving platter.
- Dressing: place cherry tomatoes, balsamic vinegar, oil, salt and pepper into a food processor. Process using on and off turns for a few seconds until tomatoes are finely chopped. (If tomatoes are watery, partially drain off liquid.)
- Layer tomato mixture on top of beans. Sprinkle with feta or goat cheese (optional) and pine nuts.
Notes
Make ahead and Storage Tips: green beans and dressing may be prepared up to 1 day ahead. Cover and store each separately in the refrigerator. Assemble salad before serving.
Adding some finely chopped herbs such as basil, oregano or dill to the dressing will add extra “pop” to this salad. However, if you have really fresh cherry tomatoes, the flavor will be magnificent with just the addition of salt, freshly ground black pepper and balsamic vinegar.
Another easy salad you may enjoy is Moroccan Carrot Salad.
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