Shared by Peter Hoffman
Summer Bean Salad
Yield: 4This recipe was shared by Peter Hoffman. Read more about his family in "Cool Down With Chef Peter Hoffman’s Summer Dinner Menu" and try his recipes for schav (cold sorrel soup), German potato salad, and meurbeteig (summer fruit cake).
Family Journey
Nuremberg, Germany and Tenafly, New Jersey
New York City
Ingredients
1 pound pole beans, mix of colors, trimmed
1 cup sungold or cherry tomatoes, halved
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1-2 tablespoons of chopped fresh herbs (parsley, tarragon, basil, dill)
freshly ground pepper
salt
Preparation
Step 1
Blanch the beans: cook in boiling salted water for 1-2 minutes until bright green. Drain and place directly in an ice bath.
Step 2
In a medium bowl, toss the beans, tomatoes, olive oil, apple cider vinegar, salt, and pepper. Taste and adjust for seasoning.
Step 3
Sprinkle with the herbs and serve immediately.
