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Mixed Bean-Cherry Tomato Salad with Basil Vinaigrette

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 8 servings (serving size: 3/4 cup bean mixture)
A bright assemblage of flavors, textures, and colors, this salad can be made early in the day and refrigerated until ready to serve.

Ingredients

  • 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)

Nutrition Information

  • calories 86
  • caloriesfromfat 38 %
  • fat 3.6 g
  • satfat 0.5 g
  • monofat 2.5 g
  • polyfat 0.4 g
  • protein 2.1 g
  • carbohydrate 11.2 g
  • fiber 4.4 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 132 mg
  • calcium 57 mg

How to Make It

  1. Cook green and wax beans in boiling water 5 minutes. Drain and plunge beans into ice water; drain.

  2. Combine vinegar, oil, salt, and pepper. Add beans, tomatoes, basil leaves, and onion; toss gently. Cover and chill. Garnish with basil sprigs, if desired.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.