Recipe by Simply Chris
I found this recipe in Cooking Light a couple years ago. My family loves it and I make it all year long, not just in the summer. In a pinch, I have even made this using Trader Joe's frozen baby french green beans. This salad is always a big hit. Try to use a good quality red wine vinegar, like a cabernet vinegar, it really makes a difference.
Top Review by lemon-yellow
Very nice oil & vinegar side dish/salad! Fresh and light. We were looking for a recipe to use today's bean and cherry tomato harvest from the garden. Didn't have shallots on hand, so we used minced yellow onion. It was fine. Made very good next day left-overs, served cold. Cooking Light is a great resource--almost always love their recipes. Thanks so much for sharing, Simply Chris. (Photo uploaded.)
- 1 lb green beans, trimmed (I usually use the small french beans)
- 1 lb cherry tomatoes, quartered
- 1 teaspoon chopped fresh oregano
- 1 tablespoon minced shallot
- 2 tablespoons red wine vinegar
- 2 1⁄2 teaspoons extra virgin olive oil
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
Directions See How It's Made
- Cook beans in boiling water 7 minutes or until tender.
- Place beans, tomatoes, and oregano in a large bowl; toss gently to combine.
- Combine the shallots and vinegar, stirring with a whisk.
- Let vinegar mixture stand 10 minutes.
- Add oil, salt, and pepper to vinegar mixture, stirring with a whisk until well blended.
- Pour vinaigrette over bean mixture; toss well.