Grilled Lamb Sausages With Bean, Tomato And Scallion Salad

• 4 ripe tomatoes, cored and halved
• Sea salt
• Olive oil
• 1/2 pound thin green beans
• 1/2 pound yellow beans
• 1 can (15 1/2 ounces) white beans, drained and rinsed
• 2 scallions, thinly sliced
• 1 1/2 tablespoons chopped mint
• 2 tablespoons red wine vinegar
• Freshly ground black pepper
• 2 pounds mild lamb sausages

1. Heat oven to 350 degrees.
2. On baking sheet with rim, place tomatoes cut-side up.
3. Season with salt and sprinkle with olive oil.
4. Roast about 3 hours, until lightly caramelized.
5. Cool, then cut each into 4 wedges.
6. Bring a pot of salted water to a boil.
7. Cook green beans 4 minutes, until just tender.
8. Remove with slotted spoon, drain and run under very cold water.
9. Repeat with yellow beans, cooking 6 minutes.
10. Pat dry.
11. In a large bowl, combine all beans, tomatoes, scallions and mint.
12. Sprinkle with vinegar and 3 tablespoons olive oil.
13. Season with salt and pepper.
14. Toss and let sit 1 hour.
15. Heat grill to medium.
16. Grill sausages about 10 minutes, turning, until well browned.
17. Serve with salad.

tomatoes, salt, olive oil, green beans, yellow beans, white beans, scallions, mint, red wine vinegar, freshly ground black pepper, lamb sausages

Taken from cooking.nytimes.com/recipes/11436 (may not work)