Florida Pole Bean and Cherry Tomato Salad With Tangy Kalamata Olive Dressing : Marketing Florida Agriculture

Vegetable-6096

Ingredients
1/2 cup	Kalamata olives or other brine-cured black olives
2	shallots, finely chopped
2 tablespoons	fresh lemon juice
1 tablespoon	Dijon mustard
2-1/2 teaspoons	grated lemon peel
1 teaspoon	chopped fresh thyme
1/2 teaspoon	dried crushed red pepper
2/3 cup	extra-virgin olive oil
1 1/2 pounds	pole beans, trimmed, cut into 2-inch pieces
1 pint	grape tomatoes, left whole, or cherry tomatoes, halved

Preparation
Combine olives, shallots, lemon juice, mustard, lemon peel, thyme, and dried crushed red pepper in processor. Blend until finely chopped. With machine running, gradually add oil and blend until almost smooth. Season vinaigrette to taste with salt and pepper. Cook beans in large saucepan of boiling salted water just until crisp-tender, about 4 minutes. Drain. Refresh beans under cold water; pat dry with paper towels. (Vinaigrette and beans can be made 1 day ahead. Cover separately; chill.) Toss beans, tomatoes, and vinaigrette in large bowl to blend. Season to taste with salt and pepper and serve. Yield 4 to 6 servings