A refreshing and creamy salad combining tender green beans and juicy tomatoes with a tangy dressing.
Bring a pot of salted water to a boil and blanch the green beans until tender-crisp.
Blanching in salted water helps retain the beans' vibrant green color and enhances their flavor.
Drain the green beans and immediately transfer them to an ice bath to cool.
Cooling the beans quickly in ice water stops the cooking process and keeps them crisp.
Combine olive oil, vinegar, mustard, and garlic in a blender and blend until smooth.
Taste the dressing and adjust the seasoning as needed before tossing with the salad.
Slice the tomatoes into wedges and combine them with the green beans in a mixing bowl.
Use ripe tomatoes for the best flavor and a vibrant presentation.
Pour the dressing over the vegetables and toss gently to coat evenly.
Toss the salad gently to avoid breaking the beans or crushing the tomatoes.
Transfer the salad to a serving dish and enjoy.
Garnish with fresh herbs like parsley or basil for added flavor and color.
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