Green Bean and Tomato Salad

• 3 pounds green beans, trimmed, cut into 2-inch pieces
• 3 tablespoons country-style Dijon mustard
• 1/4 cup Sherry wine vinegar
• 2/3 cup olive oil
• 1/3 cup minced shallots
• 2 1-pint baskets cherry tomatoes

1. Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes.
2. Drain.
3. Refresh under cold water; drain well.
4. Transfer to large bowl.
5. Combine mustard and vinegar in small bowl.
6. Gradually whisk oil.
7. Mix in shallots.
8. (Can be prepared 1 day ahead.
9. Cover beans and dressing separately.
10. Refrigerate beans; let dressing stand at room temperature.)
11. Mix dressing and tomatoes into beans.
12. Season to taste with salt and pepper.

green beans, countrystyle, sherry wine vinegar, olive oil, shallots, baskets cherry tomatoes

Taken from www.epicurious.com/recipes/food/views/green-bean-and-tomato-salad-1101 (may not work)