Bean And Cherry Tomato Salad

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 1 lb small beans, rinsed and drained
• 1 teaspoon salt
• 2 tablespoons wine vinegar
• 1 tablespoon dijon mustard
• 4 dashes tabasco sauce
• 1/3 cup salad oil
• 2 tablespoons chopped fresh basil leaves
• 1 1/2 teaspoons chopped fresh mint leaves
• 3 tablespoons chopped parsley
• 3 tablespoons green onions (including tops)
• 1 clove garlic, minced
• salt and pepper
• 2 cups cherry tomatoes, halved
• mint sprig

Recipe

• 1 in a 4-5 quart pan, bring 2 quarts water to a boil over high heat.
• 2 add beans and cook, uncovered, for 2 minutes.
• 3 remove from heat, cover and let stand for 1 hour.
• 4 drain beans, discarding water.
• 5 in the same pan, combine 6 cups of water and the salt; bring to a boil over high heat, add beans and cook, partially covered, until tender, about 1 hour.
• 6 drain and set aside.
• 7 in a medium-size bowl, combine vinegar, mustard, and tabasco; beating with a whisk, slowly add oil; set dressing aside.
• 8 in a large bowl, combine beans, basil, chopped mint, parsley, green onions, and garlic.
• 9 mix in dressing and season to taste with salt and pepper.
• 10 cover and refrigerate for at least 6 hours or for up to a day.
• 11 to serve, lightly mix tomatoes into salad; garnish with the mint sprigs.