Beans and Tomatoes with Vinaigrette

Fill a medium saucepan with water. Season generously with salt. Bring to a boil and add beans. Cook until tender on the edges but still quite crisp, about 4 minutes. Drain and rinse under cold water. Dry on a towel. Cut beans in half, then combine in large serving bowl with tomatoes.

Whisk together mustard and vinegar with sugar and a pinch of salt. Gradually whisk in oil. Pour dressing over beans and toss to combine. Season generously with black pepper and toss again. Let sit at least 15 minutes before serving. Juices will puddle in the bottom of the bowl, perfect for mopping up with bread.