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Green Bean Salad with Cherry Tomatoes

By September 28, 2017


  • 1-2 lb green beans
  • 1 ½ tsp Dijon mustard
  • 2 tbsp red wine vinegar
  • ¼ c olive oil
  • 1 tbsp olive oil
  • salt and ground pepper
  • 1 tbsp chopped tarragon
  • 1 tbsp snipped chives
  • ½ tsp chopped thyme leaves
  • ½ lb cherry tomatoes


Steam green beans and cook until crisp tender. Drain and rinse the green beans under cold water until they are chilled.

In a large bowl, whisk the mustard with vinegar. Gradually whisk in the olive oil and season with salt and pepper.

Add the green beans, herbs and toss to coat.

Add tomatoes, toss gently, serve.