Green Bean and Tomato Salad

Michael Kraus for The New York Times

Ingredients:

• 1  pound string beans or small haricots verts
• 6  ripe tomatoes
• 1  tablespoon Dijon mustard
• 2  tablespoons red-wine vinegar
• 4  tablespoons finely chopped shallots or green onions
• 1  tablespoon finely chopped garlic
• 4  tablespoons olive oil
• Salt and freshly ground pepper
• 4  tablespoons coarsely chopped basil

Preparation:

1. Trim ends of beans and leave them whole.
2. Drop beans into a saucepan with salted boiling water. Cook until crisp tender, about 3 to 5 minutes according to the size of the beans. Do not overcook. Drain and let cool.
3. Cut away the core of each tomato, and cut it into wedges.
4. In a salad bowl, add mustard, vinegar, shallots, garlic, oil, salt and pepper and blend with a wire whisk. Add beans and tomatoes, toss well. Sprinkle with basil.

Recipe from:  New York Times