Green Bean and Tomato Salad

1 pound fresh green beans, trimmed

1 pound cherry tomatoes, halved, or small heirloom tomatoes halved or quartered

½ - 1 small red onion, halved crosswise and thinly sliced

2-3 Tbsp chopped fresh basil (or 2 tsp dried basil, crushed)

Kosher Salt

Freshly Ground Pepper

1. In a covered medium saucepan cook green beans in a small amount of boiling water for 7-10 minutes or until crisp-tender.
2. Drain. Submerse in icewater to cool quickly; drain.
3. In a large bowl combine green beans, tomatoes, and onion. Drizzle with Red Wine Vinaigrette; sprinkle with basil. Season to taste with kosher salt and pepper. Toss gently to coat.
4. Optional – this recipe is great with Fresh Mozzarella Chunks or you can try tossing with Grilled Shrimp.

Dressing

3 Tbsp red wine vinegar

1 Tbsp finely chopped shallot

11/2 tsp Dijon-style mustard

3 Tbsp extra virgin olive oil

1/8 tsp kosher salt

1/8 tsp freshly ground black pepper

Combine vinegar and shallot and let stand for 5 minutes. Whisk in mustard. Add oil in a steady stream whisking constantly until combined. Stir in kosher salt and pepper. Keeps up to 3 days.    

Adapted From:

The Sonoma Diet, Dr. Connie Guttersen, RD, PhD, Copyright 2005