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.

How to Make It

Step 1

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

Step 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.

Chef'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.

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