Ingredients

• 1 lb fresh green beans, trimmed

• 2–3 medium tomatoes, sliced or cut into wedges

• 1 small shallot, thinly sliced

• ¼ cup fresh basil leaves, sliced into ribbons (chiffonade)

• ½ cup champagne vinaigrette (such as Girard’s)

Instructions

1. Blanch the green beans:
   Bring a large pot of salted water to a boil. Add green beans and cook for 3–5 minutes, depending on thickness, until just tender-crisp.

2. Shock in ice water:
   Immediately drain and transfer beans to a bowl of ice water to stop cooking and preserve their bright green color. Drain well.

3. Prepare the vegetables:
   Slice tomatoes, shallots, and basil while beans cool.

4. Assemble the salad:
   Place cooled green beans in a large bowl. Toss with champagne vinaigrette until evenly coated. Gently fold in tomatoes, shallots, and basil.

5. Marinate before serving:
   Cover and refrigerate for 30 minutes to allow flavors to blend. Serve chilled or at room temperature.