Green Bean and Cherry Tomato Salad August 25, 2016 by Jill Foucre Leave a Comment Green Bean and Cherry Tomato Salad 2016-08-25 15:02:18 Print Ingredients 1 pound green beans 1 pound cherry tomatoes 1 can cannellini or navy beans, drained 1 large shallot 3 T. red wine vinegar salt freshly ground pepper ¾ cup extra-virgin olive oil basil or other herb, optional Instructions Trim green beans and parboil them in salted water until tender. Drain and immediately spread them to cool. Cut tomatoes in half. These steps can be done in advance. For the vinaigrette, peel and dice the shallot finely and put it in a bowl with the vinegar and salt and pepper. Whisk in olive oil. Taste and adjust the balance with more vinegar, oil, or salt, as needed. Toss the cherry tomatoes with the vinaigrette; this can sit awhile. Do not add green beans or cannellini beans until just before serving or they will discolor from the acid in the vinaigrette. Garnish with basil or another herb. By Alice Waters Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/