Use assorted colors of cherry tomatoes in this vibrant salad.
1 1/4 pounds green beans, trimmed
1 1/4 pounds cherry tomatoes, quartered
1 teaspoon chopped fresh oregano
1 tablespoon minced shallots
2 tablespoons red wine vinegar
2 1/2 teaspoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
How to Make It
Cook beans in boiling water 7 minutes or until tender. Drain. Place beans, tomatoes, and oregano in a large bowl; toss gently to combine.
Combine shallots and vinegar, stirring with a whisk. Let vinegar mixture stand 10 minutes. Add oil, salt, and pepper to vinegar mixture, stirring with a whisk until well blended. Pour vinaigrette over bean mixture; toss well.
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