This is a great way to use fresh green beans.... when you get tired of eating them cooked! And this gets better as it sits in the refrigerator!
1 pound green beans, trimmed and cut into 2-inch pieces
2 pounds tomatoes, seeded and cut into wedges
OR 1 quart grape tomatoes, halved
1/2 cup chopped Vidalia onion
1 pound green beans, trimmed and cut into 2-inch pieces
2 pounds tomatoes, seeded and cut into wedges
OR 1 quart grape tomatoes, halved
1/2 cup chopped Vidalia onion
1 tablespoon fresh basil, chopped, optional
Bring a large pot of water to a boil over high heat ( I use my Dutch oven).
Add green beans and cook for 3 minutes or until crisp-tender. Drain the beans and rinse well with cold water. Place in a large bowl. Add tomatoes, onions and basil (if desired). Refrigerate while preparing dressing.
Dressing
5 tablespoons vinegar (Balsamic, Rice Wine or white)
2 teaspoons minced garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons extra virgin olive oil
Combine the ingredients in a medium bowl, gradually add oil and stir with a wire wisk. Drizzle over bean mixture; toss gently to coat. Serve at room temperature or chilled. Yield: 8 servings. Refrigerate leftovers.
Bring a large pot of water to a boil over high heat ( I use my Dutch oven).
Add green beans and cook for 3 minutes or until crisp-tender. Drain the beans and rinse well with cold water. Place in a large bowl. Add tomatoes, onions and basil (if desired). Refrigerate while preparing dressing.
Dressing
5 tablespoons vinegar (Balsamic, Rice Wine or white)
2 teaspoons minced garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons extra virgin olive oil
Combine the ingredients in a medium bowl, gradually add oil and stir with a wire wisk. Drizzle over bean mixture; toss gently to coat. Serve at room temperature or chilled. Yield: 8 servings. Refrigerate leftovers.
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