Green Bean Salad
ounces fresh green beans, trimmed
ounces yellow and/or red cherry tomatoes, halved
cup snipped fresh basil
tablespoons red wine vinegar
tablespoons snipped dried tomatoes
tablespoon olive oil
cloves garlic, minced
- In a medium saucepan, cook green beans, covered, in a small amount of boiling lightly salted water about 8 minutes or just until crisp-tender. Drain; rinse with cold water and drain again.
- In a large bowl, combine beans, cherry tomato halves, and red onion slices. Drizzle with Basil-Tomato Vinaigrette; toss gently to coat. Cover and chill before servings. Makes 6 (3/4-cup) servings.
- In a small bowl, stir together snipped fresh basil, red wine vinegar, snipped dried tomatoes,* olive oil; garlic, salt, and pepper. Makes about 2/3 cup.
From the Test Kitchen
To soften dried tomatoes for the vinaigrette, soak them in enough boiling water to cover for 5 minutes; drain well.
Prepare vinaigrette as directed. Cover and chill for up to 8 hours. Stir before using.
Nutrition Facts(Green Bean Salad)
- Per serving:
- 53 kcal cal.,
- 2 g fat
- (0 g sat. fat,
- 0 mg chol.,
- 126 mg sodium,
- 8 g carb.,
- 3 g fiber,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet