Wax Bean and Cherry Tomato Salad with Goat Cheese Dressing

1. 1

   Season the tomatoes and shallot with salt, then toss with the chile, vinegar, and 1/4 cup of the olive oil.

2. 2

   Let stand for at least 15 minutes or up to 1 hour.

3. 3

   Meanwhile, bring a large pot of water to a boil.

4. 4

   Fill a large bowl with ice and water.

5. 5

   Generously season the boiling water with salt and then add the beans.

6. 6

   Cook until crisp-tender, about 5 minutes.

7. 7

   Drain, transfer to the ice water, and drain again when the beans are room temperature.

8. 8

   Cut the beans into 2-inch lengths at an angle.

9. 9

   Combine the goat cheese, lime juice, remaining 1 tablespoon olive oil, and 1/2 teaspoon salt in a blender.

10. 10

    Puree until smooth and fluffy.

11. 11

    Toss with the beans until well coated.

12. 12

    Place the wax beans in serving dishes.

13. 13

    Top with the tomato mixture.

14. 14

    Grind a little black pepper over the whole salad, then tear the basil leaves over the top.

15. 15

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.