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.
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.
Go to Full Version of