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Shared by Peter Hoffman

Summer Bean Salad

Yield: 4Time: 20 min

This recipe was shared by Peter Hoffman. Read more about his family in "Cool Down With Chef Peter Hoffman’s Summer Dinner Menu" and try his recipes for schav (cold sorrel soup), German potato salad, and meurbeteig (summer fruit cake).

Family Journey

Nuremberg, Germany and Tenafly, New Jersey
New York City


1 pound pole beans, mix of colors, trimmed
1 cup sungold or cherry tomatoes, halved
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1-2 tablespoons of chopped fresh herbs (parsley, tarragon, basil, dill)
freshly ground pepper

QuickEasySaladsVegetarianVeganNorth America


  • Step 1

    Blanch the beans: cook in boiling salted water for 1-2 minutes until bright green. Drain and place directly in an ice bath.

  • Step 2

    In a medium bowl, toss the beans, tomatoes, olive oil, apple cider vinegar, salt, and pepper. Taste and adjust for seasoning.

  • Step 3

    Sprinkle with the herbs and serve immediately.