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Prep Time: 20 Minutes Cook Time: 7 Minutes |
Ready In: 27 Minutes Servings: 4 |
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It is a very colorful dish. I think it improves if you let the beans marinate in the dressing for about an hour or so. Ingredients:
1 lb fresh green beans, trimmed |
1 cup cherry tomatoes, halved |
2 tablespoons minced fresh basil or 2 teaspoons dried basil |
1 tablespoon tarragon vinegar |
2 teaspoons crisco light olive oil |
1 garlic clove, minced |
1/4 teaspoon pepper |
1 dash salt |
Directions:
1. Place beans in a large saucepan and cover with water. Bring to a boil. Cover and cook for 4 to 7 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry.
2. In a large bowl, combine beans and tomatoes. Combine the basil, vinegar, oil, garlic, pepper and salt; drizzle over beans and toss to coat.
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