Yellow Wax Bean and Cherry Tomato Salad

A light, sweet and salty vinaigrette

UPDATED 2020

Yellow wax beans are abundant in July and August, so I have been making this cold salad frequently. It is also very good warm.  

If you don't have seasoned rice wine vinegar then use apple cider vinegar.  

---Barbara

Yellow Wax Bean and Cherry Tomato Salad

Serves 4

1 quart yellow wax beans, washed, and ends removed

15 Super-Sweet cherry tomatoes, cut in half

1 t. sugar 

1/8 cup Seasoned Rice Vinegar Lite

salt and pepper to taste

Wash and snap the yellow wax beans in two.

Place them in a pot and cover with water.  Bring to a boil and then simmer for 10 minutes or until well-cooked but not limp.  You don't want them undercooked either, so be sure to taste them before draining and cook longer if needed.

Now for the key ingredient:  Seasoned Rice Wine Vinegar.   (Look for it in the international aisle.)  It has to be seasoned, not plain.  It's a flavored vinegar, commonly used as a Japanese dipping sauce. 

In the bottom of your serving bowl, place a teaspoon of sugar, and then a big splash of vinegar, maybe about 1/8 cup, or maybe a little more, depending on how much liquid you want.  Mix them together well.

Add your wax beans and halves of cherry tomatoes, and thoroughly coat.  Taste and season with salt if needed.  The vinegar already has lots of salt in it, but you may still want more.  Add freshly ground pepper.

Serve at room temperature, but it works well warm.  I do it both ways.  Stir to coat the vegetables before serving at the table.

B