Green Bean Salad
- 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 ,
- 2 g fat
- (0 g sat. fat ,
- 0 mg chol. ,
- 126 mg sodium ,
- 8 g carb. ,
- 3 g fiber ,
- 2 g pro.
halfnelson79079 181 Days Ago
While living in PA. I learned to make sour beans and onions, bathed in a cooked sweet vinegar. My Mother-in-Love was not happy when I began adding other fresh/crisp veggies!! Neither was her son! I left him there with her!!! This version sounds really good, I love sun dried tomatoes!! Happy sunshine!raf