I've made variations of this salad for the past year and if you love avocados, it's going to be one of your favs too. The viniagrette is less conventional than most because of the tarragon and I think that's what really makes this salad such a hit with everyone when I serve it.
GREEN BEAN + AVOCADO SALAD WITH DIJON TARRAGON VINAIGRETTE
What you need:
12 ounces of green beans
1 pint of cherry or grape tomatoes, halved
2 avocados, pitted and cut into slices
1/4 thinly sliced red onion
1-2 tablespoons chopped fresh tarragon
2 tablespoons Dijon mustard
1 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
Blanche the green beans in salted water until bright green and tender, shock in an ice bath to stop the cooking. They should be fairly crisp, NOT mushy. Meanwhile, make the vinaigrette by whisking the olive oil, vinegar, mustard and tarragon in bottom of bowl. Add the green beans, I think they soak up the flavors if they are still warm so I don't wait for them too cool, I also have zero patience. Next mix in the onion, tomatoes and avocado slices (which will soften and break up somewhat as you stir, you want that so don't be shy.) Salt and pepper too taste.
My mother mixed in left over corn from dinner the evening before that she had cut off the cob and it was fab too so I would give it a shot if you have some on hand.