Basil Green Bean Salad

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 276
  • Calories from fat: 72%
  • Fat: 22.1g
  • Saturated fat: 5.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 7.9g
  • Carbohydrate: 13.2g
  • Fiber: 0.0g
  • Cholesterol: 10mg
  • Iron: 0.0mg
  • Sodium: 321mg
  • Calcium: 0.0mg


  • 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


  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.
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