Green Bean and Tomato Salad with Balsamic Vinaigrette
Serves: 4
1 lb green beans, trimmed
1 1/2 TBS balsamic vinegar
1 TBS
1/2 cup olive oil
Salt and freshly ground pepper
1 large tomato, peeled, seeded and chopped
Cook beans in large pot of boiling salted water until just
crisp-tender, about 5 minutes. Drain. Refresh under cold water. Drain well.
Combine vinegar and mustard in small bowl. Gradually whisk in oil. Season with salt and pepper. Mound beans on plates. Spoon vinaigrette over. Top with tomato.