Green Bean and Tomato Salad with Basil Vinaigrette
- 1 pound green beans trimmed
- 1 pound wax beans trimmed
- 2 tablespoons olive oil, extra-virgin
- 1/4 cup balsamic vinegar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper freshly ground
- 3 cups cherry tomatoes halved
- 1 cup basil loosely packed, coarsely chopped
- 1/2 cup red onion finely chopped
- 1 x basil sprigs (optional)
- Cook green and wax beans in boiling water 5 minutes.
- Drain and plunge beans into ice water; drain.
- Combine vinegar, oil, salt, and pepper.
- Add beans, tomatoes, basil leaves, and onion; toss gently.
- Cover and chill.
- Garnish with basil sprigs, if desired
green beans, olive oil, balsamic vinegar, kosher salt, black pepper, cherry tomatoes, basil loosely, red onion, basil
Taken from recipeland.com/recipe/v/green-bean-tomato-salad-basil-v-48565 (may not work)