Basil Green Bean Salad
- 1 pound fresh green beans
- 1/2 cup water
- 8 sun-dried tomatoes in olive oil, drained and cut into strips
- 1/2 cup diced purple onion
- 1/2 cup white wine vinegar
- 1/3 cup vegetable oil
- 1/4 cup minced fresh basil
- 1 teaspoon sugar
- 1/2 cup freshly grated Parmesan cheese
- Wash beans; trim ends, and remove strings.
- Place 1/2 cup water in a large Dutch oven; bring to a boil. Add green beans; cover, reduce heat, and simmer 10 minutes or until crisp-tender. Plunge beans immediately into ice water for 5 minutes; drain. Place beans in a large bowl. Add tomato and onion; toss well.
- Combine vinegar and next 3 ingredients in a small bowl, stirring well. Pour vinegar mixture over vegetable mixture; toss gently. Cover and marinate in refrigerator at least 3 hours, stirring occasionally. Sprinkle with cheese just before serving. Serve with a slotted spoon.
green beans, water, tomatoes, purple onion, white wine vinegar, vegetable oil, fresh basil, sugar, parmesan cheese
Taken from www.myrecipes.com/recipe/basil-green-bean-salad (may not work)