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500 g green beans
2 garlic cloves, minced
1 shallots, minced
1 tbsp chopped chives
1 tbsp balsamic vinegar
1/2 tsp Dijon mustard
1 pinch salt and pepper
2 tbsp olive oil or vegetable oil
1/2 pint cherry tomatoes
grated parmesan
Trim beans. Then boil in a large saucepan partially filled with water over high heat until tender-crisp, 3 to 5 min. Prepare garlic, shallot, chives and basil. In a small bowl, whisk balsamic with Dijon, salt and pepper. Add garlic, shallot, chives and basil. Slowly whisk in oil.
Drain beans well. Place in a large bowl with tomatoes. Add dressing and toss. Delicious warm or chilled. Sprinkle with Parmesan, if you like.
Calories 108, Protein 2.3g, Carbohydrates 10.4g, Fat 7.1g, Sodium 14mg.
Tender-crisp green beans and ripe red tomatoes make a perfect picnic salad. Chef Richard likes to serve this salad over mixed greens, but we preferred it on its own. The beans get even more flavourful as they sit in the vinaigrette.