3 cups (360 g) green beans, trimmed and cut into pieces

1 ½ cups (210 g) cherry tomatoes, halved

1 cup (135 g) ground cherries, halved

¼ cup (10 g) cilantro, finely chopped

1 romaine lettuce, torn

1 shallot, thinly sliced

3 tbsp (45 ml) olive oil

2 tbsp (30 ml) white balsamic vinegar

In a pot of salted boiling water, cook the green beans until tender. Drain and plunge into a bowl of ice water to stop the cooking.

In a large bowl, combine the beans with the remaining ingredients. Season with salt and pepper.

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