Mixed Bean-Cherry Tomato Salad With Basil Vinaigrette

• 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)

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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green beans, wax beans, balsamic vinegar, extravirgin olive oil, kosher salt, freshly ground black pepper, cherry tomatoes, basil, red onion, fresh basil sprigs

Taken from www.myrecipes.com/recipe/mixed-bean-cherry-tomato-salad-with-basil-vinaigrette (may not work)