Name: Green Bean Salad with Basil-Tomato Vinaigrette
Total time: 1 h 15 min
Ingredients: ⅓ cup snipped fresh basil; 3 tablespoons red wine vinegar; 2 tablespoons snipped dried tomatoes (see Tip); 1 tablespoon olive oil; 2 cloves garlic, minced; ¼ teaspoon salt; ¼ teaspoon pepper; 12 ounces fresh green beans, trimmed; 8 ounces yellow and/or red cherry tomatoes, halved; ½ small red onion, thinly sliced

Directions

Step 1

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.

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Step 2

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.
Step 3

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.

Tips

Tip: To soften dried tomatoes for the vinaigrette, soak them in enough boiling water to cover for 5 minutes; drain well.

Tips

To make ahead: Prepare vinaigrette as directed. Cover and chill for up to 8 hours. Stir before using.

Nutrition Facts

Serving Size: 3/4 cup

Per Serving:

53 calories; protein 1.7g; carbohydrates 7.6g; dietary fiber 2.8g; sugars 2.6g; fat 2.5g; saturated fat 0.3g; vitamin a iu 740.2IU; vitamin c 14.4mg; folate 30.7mcg; calcium 33.9mg; iron 0.9mg; magnesium 23.7mg; potassium 275.8mg; sodium 126.4mg.

Exchanges:

1 1/2 vegetable, 1/2 fat

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Ingredients

Directions

Tips

Tips

Nutrition Facts

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Ingredients

Directions

Tips

Tips

Nutrition Facts