Beans And Tomatoes With Vinaigrette

1. 1

   Fill a medium saucepan with water. Season generously with salt. Bring to a rolling boil, and add the beans. Cook until tender on the edges but still quite crisp, about 4 minutes. Drain and rinse under cold water. Dry on a towel. Cut the beans in half, then combine in a large serving bowl with the tomatoes.

2. 2

   Whisk together the mustard and vinegar with a pinch of sugar and a pinch of sea salt. Gradually whisk in the oil, letting it thicken and emulsify as you go. Pour the dressing over the beans and tomatoes and toss to mix. It's ok if the dressing pools in the bottom of the bowl. Someone can later mop it up with bread. Season generously with freshly ground black pepper and toss once more. Let sit for at least 15 minutes before serving.

* Per serving · 4 servings · Values may vary.

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