Mixed Bean-Cherry Tomato Salad with Basil Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A bright assemblage of flavors, textures, and colors, this salad can be made early in the day and refrigerated until ready to serve. Ingredients:
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) |
Directions:
1. Cook green and wax beans in boiling water 5 minutes. Drain and plunge beans into ice water; drain.
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.
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