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.

Ratings & Reviews

Lifein's Review

sprky182
June 22, 2013
Very fresh and light. I used garbanzo beans instead of wax, worked just fine. Will probably make again and keep in my recipes.

sprky182's Review

mle526
September 01, 2011
This was pretty good. I was looking for a light side dish to use a whole bunch of my garden tomatoes and this fit the bill.

JimMarltonNJ's Review

Lifein
September 01, 2011
Great side dish, easy to make, rave reviews.

kfpettis's Review

JimMarltonNJ
July 13, 2010
N/A

NaRa2007's Review

kfpettis
December 15, 2009
Great dish. Only had green beans on hand but otherwise made as shown except I didn't chill - rather I let it sit at room temp a couple of hours. I'll keep this in mind for Thanksgiving next year . . . a real keeper.

mle526's Review

NaRa2007
December 01, 2008
Really good. The dressing was a bit acidic so I added a packet of sugar, which solved the problem. I made this for Thanksgiving and it was all everyone was talking about! I'd make this with everyday meals and definitely will make again.