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Green Bean Salad

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

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  • Makes: 6 servings
  • Serving Size: 3/4 cup
  • Prep: 15 mins
  • Chill: 1 hr to 2 hrs

Green Bean Salad

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. 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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