Green bean & cherry tomato salad
Prep Time
Cooking Mode
375 g (¾ lb.) lb. green beans, trimmed
1 cup cup cherry tomatoes, halved
1 small shallot, finely chopped
60 mL (¼ cup) cup fresh basil, coarsely chopped
45 mL (3 tbsp.) tbsp olive oil
15 mL (1 tbsp.) tbsp red wine vinegar
To taste salt and pepper
375 g (¾ lb.) lb. green beans, trimmed
1 cup cup cherry tomatoes, halved
1 small shallot, finely chopped
60 mL (¼ cup) cup fresh basil, coarsely chopped
45 mL (3 tbsp.) tbsp olive oil
15 mL (1 tbsp.) tbsp red wine vinegar
To taste salt and pepper
Directions
1Cook the beans in a large saucepan of boiling water until cooked but still firm, about 2 minutes.
2Drain and rinse with cold water.
3Pat dry and transfer to a large serving dish with the tomatoes, shallot, and basil.
4Mix together oil and vinegar.
5Pour the vinaigrette over the salad; season with salt and pepper. Toss and serve.
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