Fresh Green Bean and Tomato Salad with Creamy Garlic Dressing

Ingredients

• FOR THE SALAD:
• 1 pound Fresh Green Beans, Washed, Ends Trimmed And Snapped In Half
• ½ pints Red Grape Tomatoes, Washed And Sliced In Half
• ½ pints Yellow Grape Tomatoes, Washed And Sliced In Half
• 2 Tablespoons Pecans, Toasted And Chopped, For Garnish (optional)
• FOR THE DRESSING:
• 3 cloves Garlic, Cut Into Chunks
• 1 whole Shallot, Cut Into Chunks
• ⅛ cups Red Wine Vinegar
• ⅓ cups Olive Oil
• ¼ cups Spicy Brown Mustard
• ⅛ teaspoons Salt
• ⅛ teaspoons Ground Black Pepper

Preparation Instructions

For the dressing:
Add all of the ingredients into a blender and pulse until smooth. Taste the dressing and season, as needed. Refrigerate for at least 30 minutes.

For the salad:
Refrigerate the clean tomatoes until ready to cut them and assemble the salad.

Blanch the green beans in a pot of boiling water for about three minutes. Then drain them and immediately place them in a bowl of ice water. Once cold, drain them and refrigerate until ready to assemble the salad.

When ready to serve, add the green beans and tomatoes to a large bowl. Drizzle the chilled dressing over the salad and toss to coat.

Serve on individual plates and garnish with the toasted pecans.
Add more dressing as desired.