Thursday, August 11, 2011

Green Bean and Tomato Salad

This is a perfect picnic salad made with crunchy just-cooked green beans and ripe red tomatoes.

Prep Time: 15 minutes

Cook Time: 4 minutes

Total Time: 19 minutes


  • 1 pound green beans, trimmed
  • 1/2 pound tomatoes, chopped
  • 1/4 cup chopped fresh basil
  • 3 tbsp white wine vinegar
  • 2 tsp extra virgin olive oil


Bring a large pot of water to a boil. Add green beans and cook for 3-4 minutes. Drain and plunge green beans into cold water to stop cooking and retain color. They should be still be tender crisp.

In a large bowl, combine cooked and cooled green beans and chopped tomatoes. Add basil. Whisk together vinegar and oil and drizzle over beans and tomatoes. Toss until lightly coated. Serve at room temperature or refrigerated.

Serves 4

from Fiona Hayes,

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