Green Beans and Tomatoes with Shallot Vinaigrette

In keeping with what appears to be my theme so far this summer - salads - I was looking for a green bean dish I could serve room temperature or even cold. This ended up being served a little warm, only because I didn't make it far enough in advance of dinnertime, but next time I make this I will make the veggies in advance, add the dressing, then chill before serving and bring to room temperature. The original recipe calls for a warm vinaigrette but I think it's more important to serve everything at the same temperature.

My advice - only cook the green beans for 2-3 minutes in the boiling water, even if it looks like they aren't finished as they will still continue cooking a little bit, and it's very important that these remain fresh, crisp, GREEN beans (as you can see, mine turned a little drab green).

Green Beans and Tomatoes with Warm Shallot Vinaigrette
adapted from allrecipes.com
Makes 6-8 side dish servings

1 1/2 pounds green beans, ends trimmed
1 tablespoon olive oil
1/2 cup chopped shallots (about 2 large)
1/2 cup red wine vinegar
1 pint grape or cherry tomatoes, halved
kosher salt and coarse ground black pepper, to taste

Bring a large pot of water to a boil. Add green beans and cook for 2-3 minutes until crisp-tender and bright green. Drain and plunge green beans into a bowl of ice water, drain and set aside.

Heat oil in a large skillet over medium-high heat. Add shallots, saute until golden and translucent, about 4 minutes. Stir in vinegar, cook 5 minutes or until slightly thickened. Add green beans, tomatoes, salt and pepper to pan, saute 2 minutes more.

Chill for 1-4 hours. Bring to room temperature before serving.