green bean cherry tomato salad

 

i whipped this salad together to go with a spanish potato soup that my husband made for me.  this is a crispy refreshing dish that can be eaten alone or as a side dish.

ingredients

• 2 pounds thin green beans cut into 2-inch pieces (4 cups)
• 1/4 cup olive oil
• 2 tablespoons sherry vinegar
• 2 teaspoons Dijon mustard
• 1/4 teaspoon salt
• 1/2 pound cherry tomatoes, halved (2 cups)
• Freshly ground black pepper
• 1/4 tsp parsley 

directions

In a large saucepan of lightly salted boiling water, cook the green beans uncovered for 7 to 9 minutes or until tender. Drain and rinse in cold water. In a small bowl, whisk together the olive oil, vinegar, mustard, lime juice and salt. Pour the dressing over the green beans and toss well. Fold in the tomatoes and chopped parsley, then add pepper to taste.
To make up to 2 days ahead, prepare and store separately in the refrigerator: green beans, dressing and tomatoes. Combine up to 3 hours before serving.