Tuesday, May 14, 2013
Balsamic Sundried Tomato Green Bean Salad
This made a lovely spring side dish at our family's Mother's Day BBQ. It's very easy to make too! I didn't add any salt because I thought it was flavourful enough (Dijon has a lot of sodium already), but season to taste.
2 lb fresh French green beans, washed and trimmed
1 pint grape tomatoes, halved
1/2 cup good quality balsamic vinegar
1-2 cloves garlic
1/2 tsp Italian seasoning
1/2 cup julienned sundried tomatoes
2 heaping tbls Dijon mustard
Zest and juice of 1 lemon
Dump beans in boiling water for 1 minute, then drain and put immediately into ice water. Drain, pat dry and place in a large bowl along with tomatoes.
Meanwhile, place vinegar, garlic, seasoning and sundried tomatoes in a small sauce pan. Bring to a boil over medium heat and then simmer until liquid reduces by half. Remove from heat and whisk in remaining ingredients. Pour over beans and tomatoes. Serve warm or at room temperature. Keep refrigerated for up to 4 days.