Mixed Bean-Cherry Tomato Salad with Basil Vinaigrette
8 servings (serving size: 3/4 cup bean mixture)
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
1 pound fresh green beans, trimmed
1 pound fresh wax beans, trimmed
1/4 cup balsamic vinegar
2 tablespoons extravirgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 cups cherry tomatoes, halved (2 pints)
1 cup loosely packed basil leaves, coarsely chopped
1/2 cup finely chopped red onion
Fresh basil sprigs (optional)
How to Make It
Cook green and wax beans in boiling water 5 minutes. Drain and plunge beans into ice water; drain.
Combine vinegar, oil, salt, and pepper. Add beans, tomatoes, basil leaves, and onion; toss gently. Cover and chill. Garnish with basil sprigs, if desired.
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Great dish. Only had green beans on hand but otherwise made as shown except I didn't chill - rather I let it sit at room temp a couple of hours. I'll keep this in mind for Thanksgiving next year . . . a real keeper.
Really good. The dressing was a bit acidic so I added a packet of sugar, which solved the problem. I made this for Thanksgiving and it was all everyone was talking about! I'd make this with everyday meals and definitely will make again.
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