Bean Salad with Tomatoes and Olives

Ingredients

• 500 g green beans
• Salt
• 200 g Cherry tomatoes
• 1 bunch Basil
• 3 tbsp black pitted olives
• 2 shallots
• 3 tbsp red wine vinegar
• 0.5 tsp medium-hot mustard
• 4 tbsp broth
• Pepper (freshly ground)
• 3 tbsp olive oil

Instructions

1. 1.

   Wash, trim and cut the beans into 3 cm pieces; blanch in boiling salted water for about 6 minutes. Drain, shock with cold water and let drain well. Wash and halve the tomatoes. Rinse the basil, shake dry and strip leaves from stems. Drain the olives and halve or quarter them.

2. 2.

   Peel the shallots and garlic, dice finely and mix with tomatoes, beans, olives and basil. Whisk together vinegar, mustard, broth, salt and pepper; drizzle olive oil in a thin stream while whisking to emulsify. Toss the dressing with the salad, taste and serve arranged in glasses.