Green Bean and Cherry Tomato Salad With Bacon (Amy)

Ingredients

• Green beans

  Snap beans, raw

  1 cup 1/2" pieces or 100g

• Tomatoes

  Red, ripe, raw, year round average

  ½ cup cherry tomatoes or 75g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Bacon

  Raw, cured pork

  3 strip or 36g

• Lemon juice

  Canned or bottled

  1 tsp or 5g

• Thyme

  Fresh

  1 tsp or 0.8g

• Dijon mustard

  Grey poupon

  1 tsp or 5g

• Egg, hard-boiled

  Whole, cooked

  3 large or 150g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

Directions

1. Bring a pot of salted water to a boil. Add the green beans and cook for 3 minutes. While cooking, fill a large bowl with ice water. Drain the green beans and plunge into the ice water. Whisk together the olive oil, mustard, thyme and lemon juice. Toss the green beans with the tomatoes and the dressing. Season with salt and pepper and top with the bacon and hard boiled eggs.

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