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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Green Bean Salad

Makes: 6 servings
Serving size: 3/4cup
Prep 15 mins Chill 1 hr to 2 hrs
Green Bean Salad
  • 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

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.

Basil-Tomato Vinaigrette::

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)
  • Servings Per Recipe 6,
  • cal. (kcal) 53,
  • Fat, total (g) 2,
  • chol. (mg) 0,
  • sat. fat (g) 0,
  • carb. (g) 8,
  • fiber (g) 3,
  • pro. (g) 2,
  • sodium (mg) 126,
  • Vegetables () 2,
  • Fat () 1,
  • Carb Choice () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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