Green Beans with Basil Vinaigrette

Recipe from

Southern Living


2 pounds fresh green beans, trimmed
3 tablespoons red wine vinegar
2 tablespoons fresh basil
1 teaspoon Dijon mustard
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup olive oil
1 red bell pepper, cut into thin strips
1 small red onion, thinly sliced
1/2 cup toasted pecans or walnuts, chopped


Cook green beans in boiling water to cover 8 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain.

Process vinegar and next 5 ingredients in a blender until smooth. With blender running, pour oil through top opening in a slow, steady stream, and process until smooth.

Combine beans, bell pepper strips, and onion. Pour vinaigrette over vegetables, tossing gently to coat. Sprinkle with pecans. Serve chilled or at room temperature.