One of the most wonderful things about summer cooking is cold food! I love making something today and having enough leftover so that I don't have to cook for several days. When you have a refrigerator full of those kinds of dishes, all you need is a quick grilled meat and you're good to go!
Buy (or pick) the smallest, most crisp, tender, young green beans you can find for this salad. Pair them with halved cherry or grape tomatoes, Vidalia (or other sweet onion)and toss with an easy basil vinaigrette. If you don't have a pot of basil growing on your porch.... shame on you!!! It's soooo easy to grow and produces all summer. Just be sure to give it plenty of water in hot weather!
Crunchy Green Bean and Cherry Tomato Salad
1 pound fresh green beans, trimmed
2 tablespoons water
2 cups halved cherry or grape tomatoes
1 medium Vidalia onion, thinly sliced
3 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
2 tablespoons balsamic vinegar (or more red wine, if you don't have balsamic)
1/2 teaspoon sugar
1 tablespoon chopped fresh basil
Place green beans and water in a microwave safe bowl; cover tightly with plastic wrap and microwave on HIGH for 5 minutes. Drain, rinse with cold water and chill quickly. (I fill the bowl with ice!)
Combine green beans, tomatoes and onions in a large glass serving bowl.
Combine oil, vinegars, sugar and basil in a small bowl. Whisk unti well combined. Pour over beans and veggies. Refrigerate several hours or several days!