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Crunchy Green Bean & Sweet Tomato Salad
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Description
If you’re like me, your garden is starting to explode with fresh vegetables. This is a terrific way to use those green beans and tomatoes.
Ingredients
- 1 pound Fresh Green Beans
- 1 pound Grape Or Cherry Tomatoes, Halved
- 1 cup Bocconcini (mini Mozzarella Balls) Cut In Half, Or Make Pieces From A Large Mozzarella Ball
- 3 Tablespoons Extra Virgin Olive Oil
- 8 whole Basil Leaves, Chiffonaded
Preparation
Bring a large pot of salted water to a bowl and add the green beans. Blanch the beans for 2-4 minutes, depending on the size of the beans. They should be tender-crisp. Drain the beans and immediately rinse with very cold water. Alternatively, you can dunk them into a bowl of ice water.
Mix the cooked green beans and the tomatoes together in a large bowl. Add the bocconcini and extra-virgin olive oil, and mix gently. Stir in the basil just before serving.
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7 Comments
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Maria on 8.21.2009
I used it next to PW Ranch Style Chicken. It was a great way to make the meal feel just a little bit healthier. Loved the green beans crips texture and the great basil flavor. Loved It!
Cathy on 8.4.2009
Can’t wait to try this. I have tons of beans in the garden right now.
motolinz on 7.20.2009
I made this tonight to serve with grilled ribeye – it was a delicious combo. I will probably play around with different additions in the future, but it totally stood on its own – thanks!
jsiar on 7.20.2009
This was absolutely yummy. I made it with the first green beans from the garden yesterday. I added some green onions and a little vinegar to balance the oil.
Lauralee on 7.18.2009
I made this yesterday for my lunch. It turned out terrific and I really enjoyed it. A few little changes was that I added a splash of balsamic vinegar and a tiny bit of salt and pepper. This is a keeper!