Green Bean–and–Tomato Salad with Tarragon Dressing

• Recipe by Paul Virant

This supersimple bean-and-tomato salad, tossed with a tarragon-flavored dressing, is perfect for summertime picnics, like the kind Paul Virant’s mother would prepare when he was a child. “She would make tomato salad, potato salad and fried chicken the night before, so we’d have everything ready the next day,” he says.

Ingredients

1. 2 pounds green and yellow string beans
2. 1/4 cup extra-virgin olive oil
3. 2 medium shallots, minced
4. 2 tablespoons chopped tarragon
5. Salt and freshly ground pepper
6. 1 pint cherry tomatoes, halved

Directions

1. In a large pot of boiling salted water, cook the beans until just tender, about 4 minutes. Drain the beans and spread them on a large baking sheet to cool. Pat dry.
2. In a small bowl, whisk the olive oil with the shallots and tarragon and season with salt and pepper. Place the beans and tomatoes in a large bowl, add the dressing and toss well. Transfer to a platter and serve.

Make Ahead

The cooked beans and dressing can be refrigerated separately overnight. Bring to room temperature before tossing.