Fresh Green Bean Salad

INGREDIENTS:

• 1 pound string beans or small haricots verts

• 6 ripe tomatoes

• 1 tablespoon Dijon mustard

• 2 tablespoons red-wine vinegar

• 4 tablespoons finely chopped shallots or green onions

• 1 tablespoon finely chopped garlic

• 4 tablespoons olive oil

• Salt and freshly ground pepper

• 4 tablespoons coarsely chopped basil

INSTRUCTIONS:

1. Trim ends of beans and leave them whole.

2. Drop beans into a saucepan with salted boiling water. Cook until crisp tender, about 3 to 5 minutes according to the size of the beans. Do not overcook. Drain and let cool.

3. Cut away the core of each tomato, and cut it into wedges.

4. In a salad bowl, add mustard, vinegar, shallots, garlic, oil, salt and pepper and blend with a wire whisk. Add beans and tomatoes, toss well. Sprinkle with basil.

Credit to: Green Bean and Tomato Salad Recipe - NYT Cooking (nytimes.com)