Photo by: Photo: Becky Luigart-Stayner; Styling: Cindy Barr
A bright assemblage of flavors, textures, and colors, this salad can be made early in the day and refrigerated until ready to serve.
Cooking Light SEPTEMBER 2005
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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Mixed Bean-Cherry Tomato Salad with Basil Vinaigrette recipe
