Green Bean Salad

Colorful green beans and cherry tomatoes are drizzled with a basil-tomato vinaigrette dressing that’s quick and easy to make.

• 12 ounces fresh green beans, trimmed

• 8 ounces yellow and/or red cherry tomatoes, halved

• 1/2 of a small red onion, thinly sliced

• 1 recipe Basil-Tomato Vinaigrette (see recipe below)

1. In a medium saucepan, cook green beans, covered, in a small amount of boiling lightly salted water about 8 minutes or just until crisp-tender. Drain; rinse with cold water and drain again.

2. In a large bowl, combine beans, cherry tomato halves, and red onion slices. Drizzle with Basil-Tomato Vinaigrette; toss gently to coat. Cover and chill before servings. Makes 6 (3/4-cup) servings.

3. Basil-Tomato Vinaigrette:In a small bowl, stir together 1/3 cup snipped fresh basil; 3 tablespoons red wine vinegar; 2 tablespoons snipped dried tomatoes;* 1 tablespoon olive oil; 2 cloves garlic, minced; 1/4 teaspoon salt; and 1/4 teaspoon pepper. Makes about 2/3 cup.

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