Green Bean and Cherry Tomato Salad

Here’s a  tasty  preparation for  those baskets of green beans from the farmer’s market. And if you are growing tomatoes, chances are, like me,  you’ve got plenty of cherry tomatoes right now too.

Green Bean and Cherry Tomato Salad

Serves 4

1 pound (500 g) green beans, trimmed
2 tbsp (25 mL) grainy mustard
2 tbsp (25 mL) sherry vinegar
2 tbsp (25 mL) extra virgin olive oil
2 tbsp (25 mL) finely chopped shallots
1/4 tsp (1 mL) each salt and freshly ground pepper
1 1/2 cups  cherry tomatoes, halved
2 tbsp (25 mL) chopped fresh flat-leaf parsley
Salt and freshly ground pepper, to taste

Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain and rinse with cold water; drain again. Transfer to large bowl.

In a small bowl, mix together mustard and vinegar; mix in oil,  shallots, salt and pepper.  Add tomatoes to beans and toss with dressing and parsley.  Adjust seasonings.

Nutritional information per serving
•    Calories: 121
•    Protein: 3 g
•    Fat: 7 g
•    Saturated fat: 1 g
•    Carbohydrate: 13 g
•    Dietary fibre: 5 g
•    Sodium: 170 mg

Do you have any favourite marinated bean salads. Please share your combos in the comment section below.