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
How to Make It
Wash beans; trim ends, and remove strings.
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.
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
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