Summer Beans with Cherry Tomatoes and Tarragon

1. In a medium-size bowl, toss the shallots with the champagne or white wine vinegar to draw out their pink color.
2. Bring a medium-size pot of water to a boil and add 1/2 teaspoon salt. Drop in the beans and cook until just tender, 1 to 2 minutes for small young beans and up to 6 minutes for larger beans. Drain.
3. Immediately toss the hot beans with the olive oil, shallots, tarragon, 1/2 teaspoon salt and pepper. The beans will soak up the flavors as they cool to room temperature.
4. Just before serving, add the sherry or red wine vinegar and toss in the cherry tomatoes.
5. Adjust the salt and pepper to taste.

Serving Size: about 1 cup
Number of Servings: 6
Per Serving:  Calories 95; Fat 7g; Protein 2g; Sodium 173mg; Carbohydrate 8g; fiber 3g; Saturated Fat 1g.