Green Bean Salad with Basil-Tomato Vinaigrette
To prepare Basil-Tomato Vinaigrette: In a small bowl, stir together snipped fresh basil, red wine vinegar, snipped dried tomatoes, olive oil; garlic, salt, and pepper. Set aside.Advertisement
In a medium saucepan, cook green beans, covered, in a small amount of boiling lightly salted water about 8 minutes or just until crisp-tender. Drain; rinse with cold water and drain again.
In a large bowl, combine beans, cherry tomato halves, and red onion slices. Drizzle with Basil-Tomato Vinaigrette; toss gently to coat. Cover and chill before servings.
Tip: To soften dried tomatoes for the vinaigrette, soak them in enough boiling water to cover for 5 minutes; drain well.
To make ahead: Prepare vinaigrette as directed. Cover and chill for up to 8 hours. Stir before using.
1 1/2 vegetable, 1/2 fat