Jane's Favorite Tested Recipes
03/16/2008
Last Update
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Jane's Favorite Tested Recipes
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Green, yellow bean, and cherry tomato salad
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1/2 lb green beans, trimmed |
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1/2 lb yellow wax beans, trimmed |
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3 cups cherry tomatoes, halved (about 14 oz) |
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1 medium sized red onion, thinly sliced |
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1/2 cup thinly sliced fresh basil |
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5 tablespoons extra virgin olive oil |
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3 tablespoons red wine vinegar |
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1/4 teaspoon sugar |
Cook all beans in large pot of boiling salted water until crisp-tender, abut 5 minutes. Drain and rinse with cold water.
Combine beans, tomatoes, onion, and basil in serving bowl.
Whisk oil, vinegar, and sugar in small bowl to blend. Season dressing with salt and pepper. Add dressing to vegetables and toss to coat. Cover and chill from 1-4 hours. Tossing occasionally.
Serve salad cold or at room temperature.
NOTE: The recipe called for 3/4 lb of each of the beans but I used 1/2 of each for us. I also used grape tomatoes and scallions rather than cherry and red onion. And I served it cold.