Cherry Tomato, Green Bean, And Wax Bean Salad With Herbed Bread Crumbs From 'Kitchen Garden Cookbook'

• Kosher salt and freshly ground pepper
• 6 ounces (185 g) green beans, trimmed and cut into 3-inch (7.5-cm) lengths
• 6 ounces (185 g) yellow wax beans, trimmed and cut into 3-inch (7.5-cm) lengths
• 1 1/2 cups (3 ounces/90 g) fresh bread crumbs from coarse country bread
• 3 1/2 tablespoons extra-virgin olive oil
• 2 teaspoons red wine vinegar
• 2 cloves garlic, pressed
• 2 cups (12 ounces/375 g) cherry tomatoes, stemmed and halved
• 1/2 cup (2 ounces/60 g) chopped red onion

1. Bring a saucepan three-fourths full of salted water to a boil. Add the beans and cook until tender-crisp, about 3 minutes. Drain the beans and plunge into cold water to cool. Drain again.
2. Preheat the oven to 375u0b0F (190u0b0C). On a heavy rimmed baking sheet, toss the bread crumbs with 1 1/2 tablespoons of the olive oil, 1 teaspoon of the thyme, and 1 garlic clove. Sprinkle lightly with salt and toast in the oven, stirring occasionally, until golden brown, about 5 minutes. Remove from the oven and let cool.
3. In a large bowl, whisk together the remaining 2 tablespoons olive oil, the vinegar, the remaining 2 teaspoons thyme, the remaining garlic clove, and 1/2 teaspoon salt. Add the reserved green and wax beans, cherry tomatoes, and red onion, season with pepper, and toss to combine. Stir in the bread crumbs. Transfer to a platter and serve.

kosher salt, green beans, yellow wax beans, bread crumbs from, extravirgin olive oil, red wine vinegar, garlic, cherry tomatoes, red onion

Taken from www.seriouseats.com/recipes/2013/07/cherry-tomato-green-bean-and-wax-bean-salad-with-herbed-bread-crumbs-from-kitchen-garden-cookbook.html (may not work)