Yield
6 servings (serving size: about 3/4 cup salad and 1/2 teaspoon nuts)
Becky Luigart-Stayner

How to Make It

Step 1

Cook haricots verts in boiling water 2 minutes or until crisp-tender. Drain and rinse with cold water; drain.

Step 2

Combine basil and next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Add haricots verts and tomatoes; toss gently to coat. Divide mixture evenly among 6 plates; sprinkle with nuts.

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