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Green Beans with Basil Vinaigrette

Green Beans with Basil Vinaigrette

Southern Living JULY 2002

  • Yield: 4 to 6 servings

Ingredients

  • 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

Preparation

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.

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Green Beans with Basil Vinaigrette recipe

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