Description
Even if you’ve already fired up the barbecue for the next couple of months, a good salad side is always a great companion.
Ingredients
Scale
- 10 oz green beans
- 14 oz red and yellow cherry tomatoes
- 2 green onions
- 1 tbsp Dijon mustard
- 1 tbsp apple cider
- 2 tbsp olive oil
- 1 tbsp sea salt
- Pinch of freshly ground pepper
Instructions
- Prepare the vegetables by topping the tail head of the green beans by hand of by knife and then cut them into 3 pieces (1 ½ inch pieces). Then blanch the green beans. To do this you put the green beans into boiling water for about 3 minutes and then throw them into a bowl filled with ice water, remove and let them dry.
- Then cut the cherry tomatoes into halves and chop the green onions and set aside.
- Make the dressing by combining Dijon mustard, apple cider, olive oil, salt and pepper.
- Toss the cherry tomatoes and green onions in with the dressing; this can sit for a while.
- Do not add the green beans until just before serving or they will discolor from the acid in the vinaigrette.
- Prep Time: 20 mins