Monday, July 18, 2011

Green Bean and Tomato Salad

This is another hot weather favorite.  I love it, but I have to admit, the picky eaters in my house aren't big fans.  I have one that won't eat tomatoes.

1 lb fresh green beans (trimmed)
1 lb cherry tomatoes (halved)
1 small red onion, halved and thinly sliced
2 tsp dried Basil

Bring a 4 quart saucepan of water to a boil.  Blanch the green beans for 3 minutes, until tender-crisp.  Drain and run under cold water or top with ice to stop cooking.  Drain beans and dry.  Combine all ingredients and toss with your favorite vinaigrette dressing.

I also like to cube 1/2 lb fresh mozzarella cheese into bite-size pieces and add to the salad.

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