String Bean And Tomato Salad

1. 1

   Steam string beans until just tender, approximately 10 minutes. Beans should still have a crunch to them, you don't want to overcook and have them mushy. Remove beans from steamer and allow to cool on a sheet pan. Once they are cool enough to handle, remove excess water with a paper towel. Place beans in a large bowl. Add the tomatoes (and olives if you decide to use them).

2. 2

   Meanwhile, in a small bowl whisk the olive oil with the shallots, tarragon, parsley and some salt and pepper. Add the dressing to the bean mixture and toss well. Transfer to a platter and serve.

3. 3

   Salad lasts several days in the fridge, just allow it to come to room temperature before serving. This will allow the dressing to loosen.

4. 4

   This recipe is adapted from Food and Wine Magazine.

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