From Food & Wine, adapted from a recipe from Paul Virant. This supersimple bean-and-tomato salad, tossed with a tarragon-flavored dressing, is perfect for summertime picnics. You can substitute fresh asparagus when it comes into season in the springtime.
1 pound green and yellow string beans (may substitute 1 pound asparagus)
2 tablespoons extra-virgin olive oil
2 teaspoons lemon juice
1 medium shallot, minced
1 tablespoons chopped fresh tarragon or 1 teaspoon dried tarragon
salt and freshly ground pepper
1/2 pint cherry tomatoes, halved
In a large pot of boiling salted water, cook the beans until just tender, about 4 minutes. Drain the beans, rinse under cold water, drain again, and spread them on a large baking sheet to cool. Pat dry.
In a small bowl, whisk the olive oil with the lemon juice, shallots, and tarragon. Season with salt and pepper. Place the beans and tomatoes in a large bowl, add the dressing and toss well. Transfer to a platter and serve.
To make ahead, refrigerate the cooked beans and the dressing separately overnight. Bring to room temperature before tossing.