Cherry Tomato, Snow Pea & Yellow Bean Salad (adapted slightly from Smitten Kitchen’s Cherry Tomato & Green Bean Salad)
- 1/2 pint cherry or grape tomatoes, halved
- 1 cup yellow beans
- 1 cup snow or snap peas
- 1 small shallot, minced
- 1 Tbsp raw cider vinegar
- 3 Tbsp extra-virgin olive oil
- 1/2 tsp dijon mustard
- Sea salt & fresh ground pepper
Trim beans & snow peas. Add to boiling water and simmer about 4-5 minutes – until JUST tender crisp. Drain and throw into an ice bath to keep vibrant colours and to prevent mushiness.
Place chilled beans and snow peas with halved tomatoes in a bowl. Whisk remaining ingredients into a dressing. Toss with veggies. Add some fresh herbs if you have on hand (like parsley or basil). Serve with just about anything.