Green beans in tomato vinaigrette
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Green beans, trimmed |
| 2 | tablespoons | Balsamic vinegar |
| 1 | tablespoon | Dijon mustard |
| 1 | large | Garlic clove(s), minced |
| ¼ | cup | Corn oil |
| 2 | tablespoons | Basil, minced |
| 2 | tablespoons | Flat-leaf parsley, minced |
| Salt and pepper to taste | ||
| 1 | pounds | Plum tomatoes seeded and chopped |
| ¼ | cup | Red onion(s), minced |
Directions
Steam the green beans for 5 min, until they're crisp-tender. Plunge them into cold water to stop the cooking; drain them well.
Put the vinegar, mustard, and garlic into a large bowl and whisk them together. Gradually whisk in the oil. Add the basil, parsley, and salt and pepper and stir well. Add the green beans, tomatoes, and onion and toss everything together. Serve at room temperature.
Beat That! by Ann Hodgman ISBN 1-881527-92-1 pg 114
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