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8 plum or 4 regular round tomatoes
250 g yellow or green beans
2 tbsp olive oil
2 tbsp cider vinegar, or sherry
1 1/2 tsp Dijon mustard
1 tsp finely chopped fresh tarragon, or 1/4 tsp dried tarragon
1/4 tsp salt
1/4 cup toasted slivered or sliced almonds, or pine nuts (optional)
Seed and coarsely chop tomatoes. Drain while cooking beans. Bring to a boil 1 inch (2.5 cm) of water in a large saucepan set over high heat. Meanwhile, remove stem ends from beans and discard. Add beans to boiling water all at once and cover. Let boil vigorously, stirring once, until bright green, from 3 to 4 minutes. Drain and rinse under cold running water until cool. Cut diagonally into 1 inch (2.5 cm) pieces. Stir with tomatoes in a large mixing bowl.
In a small bowl, whisk oil with vinegar, Dijon, tarragon and salt. Pour over tomatoes and beans and gently toss. Serve on a bed of arugula or Boston lettuce. For extra zing, grind black pepper over top and scatter with almonds. Serve right away.
Calories 104, Protein 2g, Carbohydrates 9.7g, Fat 7.4g, Fibre 2.5g, Sodium 180mg.
Freshly picked green beans are surprisingly sweet and tender--perfect for a flavorful colorful salad such as this.
Beans quickly lose their color when mixed with dressing. Prepare tomatoes, dressing and beans. Cover and refrigerate separately up to 1 day ahead. Toss just before serving.