Green Bean Salad with Tomatoes and Herbs

These snappy beans are Packed with Flavor

Green Bean Salad with Tomatoes and Herbs

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Total Time: 15 minutes
Servings: 5


  • lb green beans
  • 3/4  teaspoon  Dijon mustard
  • tablespoon  red wine vinegar
  • 1/4  cup  extra-virgin olive oil
  • kosher salt and freshly ground pepper
  • 1/2  tablespoon  chopped tarragon
  • tablespoon  snipped chives
  • 1/2  teaspooon  chopped thyme leaves
  • 1/4  pound  cherry tomatoes


  • Bring a large pot of salted water to a boil. Add the green beans and cook until they are crisp-tender, about 5 minutes. Drain and rinse the green beans under cold water until they are chilled; pat the green beans dry.
  • In a large bowl, whisk the mustard with the vinegar. Gradually whisk in the olive oil and season with salt and pepper. Add the green beans, tarragon, chives, and thyme and toss to coat. Add the tomatoes, toss gently, and serve.
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