Green Bean and Yellow Tomato Salad with Mint
For the green beans to absorb the flavor of the mint fully, toss them together while the beans are steaming hot. Yellow tomatoes have a sweeter, less acidic flavor than red tomatoes, but red ones can be substituted, or use equal amounts of each. If using red tomatoes, reduce the amount of red wine vinegar to taste.
- 1 lb. long, slender green beans such as Blue Lake or Kentucky Wonder, ends trimmed
- 1/2 cup chopped fresh mint
- 2 Tbs. extra-virgin olive oil
- 1/2 tsp. kosher salt
- 1 or 2 yellow tomatoes, cut into wedges about 1/2 inch thick
- 1/2 cup thin red onion wedges
- 2 tsp. red wine vinegar, or to taste
- Freshly ground pepper, to taste
Bring a large pot three-fourths full of water to a boil. Add the green beans to the boiling water and cook until tender, 5 to 7 minutes; the timing will depend on their size. Drain.
In a large serving bowl, combine the hot beans, mint, olive oil and salt and toss to mix. Set aside to cool to room temperature, about 20 minutes.
Just before serving, add the tomatoes, onion, vinegar and a grind of pepper to the bean mixture and toss to mix. Taste and add more vinegar, if necessary. Serve the salad at room temperature. Serves 4.
Adapted from Williams-Sonoma, Essentials of Healthful Cooking, by Mary Abbott Hess, Dana Jacobi & Marie Simmons (Oxmoor House, 2003).