This fresh vegetable side dish is tossed with a homemade tomato vinaigrette.

Source: Better Homes and Gardens


Ingredient Checklist
Basil-Tomato Vinaigrette:


Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Basil-Tomato Vinaigrette:
  • 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.


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

53 calories; 2 g total fat; 0 g saturated fat; 0 mg cholesterol; 126 mg sodium. 8 g carbohydrates; 3 g fiber; 2 g protein;

Reviews (1)

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Rating: Unrated
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