Creamy-Cool Green Bean and Tomato Salad

  1. Wash and trim the ends of 1lb fresh Green Beans
  2. Blanch Beans for 3 minutes in boiling salted water
  3. Shock the Beans in a bowl of ice water or by running them under cold water
  4. Add 1 tbsp Olive Oil and ½ cup Sour Cream to a large mixing bowl
  5. Season above to taste with salt, pepper and Italian herb mix – stir these into a dressing
  6. Chop 1 bunch Scallions
  7. Slice 2 Salad Tomatoes (like On-the-Vine tomatoes or Campari cocktail tomatoes) into small wedges
  8. Gently stir in Green Beans, Tomato and Scallions with tongs until coated
  9. Refrigerate salad for 1 hour to allow flavors to combine
  10. Serve cold over by itself as a side, or over torn Romaine leaves for a meal-salad