Florida Pole Bean and Cherry Tomato Salad With Tangy Kalamata Olive Dressing

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Recipes

Ingredients

1/2 cup
Kalamata olives or other brine-cured black olives
2
shallots, finely chopped
2 tablespoons
fresh lemon juice
1 tablespoon
Dijon mustard
2-1/2 teaspoons
grated lemon peel
1 teaspoon
chopped fresh thyme
1/2 teaspoon
dried crushed red pepper
2/3 cup
extra-virgin olive oil
1 1/2 pounds
pole beans, trimmed, cut into 2-inch pieces
1 pint
grape tomatoes, left whole, or cherry tomatoes, halved

Preparation

Combine olives, shallots, lemon juice, mustard, lemon peel, thyme, and dried crushed red pepper in processor. Blend until finely chopped. With machine running, gradually add oil and blend until almost smooth. Season vinaigrette to taste with salt and pepper. Cook beans in large saucepan of boiling salted water just until crisp-tender, about 4 minutes. Drain. Refresh beans under cold water; pat dry with paper towels. (Vinaigrette and beans can be made 1 day ahead. Cover separately; chill.) Toss beans, tomatoes, and vinaigrette in large bowl to blend. Season to taste with salt and pepper and serve.

Yield

4 to 6 servings

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