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Basil Green Bean Salad

Yield 4 servings.

Ingredients

  • 1 pound fresh green beans
  • 1/2 cup water
  • 8 sun-dried tomatoes in olive oil, drained and cut into strips
  • 1/2 cup diced purple onion
  • 1/2 cup white wine vinegar
  • 1/3 cup vegetable oil
  • 1/4 cup minced fresh basil
  • 1 teaspoon sugar
  • 1/2 cup freshly grated Parmesan cheese

Nutrition Information

  • calories 276
  • caloriesfromfat 72 %
  • fat 22.1 g
  • satfat 5.1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 7.9 g
  • carbohydrate 13.2 g
  • fiber 0.0 g
  • cholesterol 10 mg
  • iron 0.0 mg
  • sodium 321 mg
  • calcium 0.0 mg

How to Make It

  1. Wash beans; trim ends, and remove strings.

  2. Place 1/2 cup water in a large Dutch oven; bring to a boil. Add green beans; cover, reduce heat, and simmer 10 minutes or until crisp-tender. Plunge beans immediately into ice water for 5 minutes; drain. Place beans in a large bowl. Add tomato and onion; toss well.

  3. Combine vinegar and next 3 ingredients in a small bowl, stirring well. Pour vinegar mixture over vegetable mixture; toss gently. Cover and marinate in refrigerator at least 3 hours, stirring occasionally. Sprinkle with cheese just before serving. Serve with a slotted spoon.

Light and Luscious