Green Beans with Tomatoes and Crispy Breadcrumbs
Fresh, snappy late-summer beans are a fleeting pleasure on their own. Jazz them up with the sweet acidity of large cherry and cocktail tomatoes and crackly breadcrumbs, and lightning strikes three times. The winning combination is cookbook author Sarah Copeland's go-to side for grilled skirt steak, charred lamb chops, or pan-seared white fish. The layers of colors and crisp and juicy textures effortlessly upgrade any main.