Yellow Bean, Asparagus and Tomato Salad

Ingredients

• 3 tablespoons balsamic vinegar
• 3 tablespoons extra-virgin olive oil
• Salt and freshly ground pepper
• 2 tablespoons coarsely chopped fresh tarragon
• 1 pound medium asparagus
• 1 pound yellow wax beans
• 1/2 pint red pear or cherry tomatoes
• 1/2 pint yellow pear or cherry tomatoes

Instructions

1. In a small bowl, whisk the vinegar with the olive oil and season with salt and pepper.
2. Add the tarragon.
3. In a large pot of boiling salted water, cook the asparagus until just tender, about 3 minutes.
4. Using tongs, transfer the asparagus to a colander and refresh under cold water.
5. Drain and pat dry.
6. Cut the asparagus into 3-inch lengths.
7. Add the beans to the boiling water and cook until tender, about 5 minutes.
8. Drain the beans in the colander and refresh under cold water.
9. Drain and pat dry.
10. In a bowl, toss the cooked vegetables, tomatoes and dressing and serve.