Mixed Bean-Cherry Tomato Salad with Basil Vinaigrette

Mixed Bean-Cherry Tomato Salad with Basil Vinaigrette
Photo by Becky Luigart-Stayner

Ingredients

  • 1 cup loosely packed basil leaves, coarsely chopped
  • ½ teaspoon kosher salt
  • 1 pound fresh green beans, trimmed
  • ¼ cup balsamic vinegar
  • 3 cups cherry tomatoes, halved (2 pints)
  • 2 tablespoons extravirgin olive oil
  • ½ cup finely chopped red onion
  • + 3 more ingredients
    • ½ teaspoon freshly ground black pepper
    • Fresh basil sprigs (optional)
    • 1 pound fresh wax beans, trimmed

Cook green and wax beans in boiling water 5 minutes. Drain and plunge beans into ice water; drain. Combine vinegar, oil, salt, and pepper. Add beans, tomatoes, basil leaves, and onion; toss gently. Cover and chill. Garnish with basil sprigs, if desired.

View full recipe at My Recipes

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