Email to Brenda-Lee Olson      

Recipe Categories: Writermom77's HOME PAGEAfrican AlkalinizingRecipes AlmondFlourRecipes Appetizers Asian Baby BarsandSquares BBQ Beans Beef Bengali Beverages Bisquick BreadNoahsVariations BreadsBunsBagels BreadsFlat BreadsGFnotCF BreadsQuick BreadsYeast Breakfast BurgersAndPatties Cakes Candy Canning Casseroles Cheeses ChickenDishes Condiments Cookies CookiesNoBake Cornbreads Crackers Crockpot DairySubstitutes Dehydrator Desserts Dips Dutch EasternEurope Eggless Eggs Fish FlavoredOils FlourMixes Frostings FrozenDesserts Fruit German Grains Gravies Greek Holidays HomeMadeGifts IceCream IcePops Ices IndianEast IndianWest Irish Israeli Italian Jamaican JamsAndJellies Lamb LowSugar MainDishes Marinades Meats MeatsNon-Kosher Mexican MicrowaveCooking MiddleEastern Milks Muffins MYO MYODeliMeats MYOHouseholdCleaners MYOPersonalHygieneProducts MYOSchoolSupplies MYOSpiceBlends NativeAmerican PancakesAndWaffles Pasta PastriesDonuts Persian PicklesOlivesandRelish Pies Pizza Playdoughs Potatoes Poultry PressureCooker Puddings Quinoa RestaurantClones Rice RiceCooker SaladDressings Salads SaladsJellied Salsa Sandwiches Sauces SCDRegime Scottish Seafood SeafoodNon-Kosher SideDishes SmoothiesShakes Snacks SoupsAndStews SoupsAndStewsNon-Kosher SouthAmercian SportsDrinks Spreads Stuffing Substitutions SugarAlternatives Syrups Thai VariationsonPreparedMixes Vegan-Vegetarian Vegetables Vegetarian-Raw Vinegars

Yellow Bean, Asparagus and Tomato Salad




Source of Recipe


DonnaRollison


Recipe Introduction


From FoodandWine.com


List of Ingredients




3 tablespoons balsamic vinegar (check gf status)
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
2 tablespoons coarsely chopped fresh tarragon
1 pound medium asparagus
1 pound yellow wax beans
1/2 pint red pear or cherry tomatoes
1/2 pint yellow pear or cherry tomatoes

Recipe



In a small bowl, whisk the vinegar with the olive oil and season with salt and pepper.

Add the tarragon.

In a large pot of boiling salted water, cook the asparagus until just tender, about 3 minutes.

Using tongs, transfer the asparagus to a colander and refresh under cold water.

Drain and pat dry.

Cut the asparagus into 3-inch lengths.

Add the beans to the boiling water and cook until tender, about 5 minutes.

Drain the beans in the colander and refresh under cold water.

Drain and pat dry.

In a bowl, toss the cooked vegetables, tomatoes and dressing and serve.

MAKE AHEAD: The dressing, asparagus and beans can be prepared and refrigerated overnight.