A bright assemblage of flavors, textures, and colors, this salad can be made early in the day and refrigerated until ready to serve.
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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