Green Bean Salad

Keep some of the homemade vinaigrette in the refrigerator to perk up tossed green salads.

  • Makes: 6 servings
  • Serving Size: 3/4 cup
  • Prep: 15 mins
  • Chill: 1 hr to 2 hrs
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Green Bean Salad
Ingredients
12
ounces fresh green beans, trimmed
8
ounces yellow and/or red cherry tomatoes, halved
1/2
of a small red onion, thinly sliced
Basil-Tomato Vinaigrette:
1/3
cup snipped fresh basil
3
tablespoons red wine vinegar
2
tablespoons snipped dried tomatoes
1
tablespoon olive oil
2
cloves garlic, minced
1/4
teaspoon salt
1/4
teaspoon pepper
Directions
  1. 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.
  2. 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.
  3. Basil-Tomato Vinaigrette:
  4. 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
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