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1
Prepare an ice-water bath by filling a large bowl with ice and water.
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2
Line a plate with paper towels.
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3
Bring a large pot of salted water to a boil over high heat.
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4
Add the wax beans and cook until just tender, about 3 minutes.
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5
Add the haricots verts and cook until both beans are tender, an additional 3 to 5 minutes.
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6
Drain well in a colander, then set the colander with beans in the ice-water bath (to set the color and stop the cooking), making sure the beans are submerged.
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7
Once chilled, transfer the beans to the prepared plate.
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8
To assemble the salad, combine the beans, tomatoes, and mint in a large bowl.
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9
Set aside.
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10
To prepare the dressing, whisk the lemon juice, shallots, and olive oil together in a small bowl.
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11
Season with salt and pepper.
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12
Just before serving, drizzle a little of the dressing over the bean mixture.
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13
(Do not combine ahead, as the beans will discolor from the acid in the vinaigrette.)
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14
Toss to coat, adding more dressing if needed.
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15
Taste and adjust for seasoning with salt and pepper.
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16
Serve immediately.
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17
Blanching is a cooking term for parboiling, lightly cooking ingredients in boiling water just until tenderusually vegetables.
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18
The ingredients are then refreshed under ice-cold water, which is known as shocking, and drained.
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19
Shocking stops the cooking and helps set the color.
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20
Blanching and shocking help vegetables keep their texture and color and also remove bitterness.
