Mixed Bean-Cherry Tomato Salad with Basil Vinaigrette

A bright assemblage of flavors, textures, and colors, this salad can be made early in the day and refrigerated until ready to serve.

Yield: 8 servings (serving size: 3/4 cup bean mixture)

Ingredients

• 1  pound  fresh green beans, trimmed
• 1  pound  fresh wax beans, trimmed
• 1/4  cup  balsamic vinegar
• 2  tablespoons  extravirgin olive oil
• 1/2  teaspoon  kosher salt
• 1/2  teaspoon  freshly ground black pepper
• 3  cups  cherry tomatoes, halved (2 pints)
• 1  cup  loosely packed basil leaves, coarsely chopped
• 1/2  cup  finely chopped red onion
• Fresh basil sprigs (optional)

Preparation

Cook green and wax beans in boiling water 5 minutes. Drain and plunge beans into ice water; drain.

Combine vinegar, oil, salt, and pepper. Add beans, tomatoes, basil leaves, and onion; toss gently. Cover and chill. Garnish with basil sprigs, if desired.

Nutritional Information

Calories:

86 (38% from fat)

Fat:

3.6g (sat 0.5g,mono 2.5g,poly 0.4g)

Protein:

2.1g

Carbohydrate:

11.2g

Fiber:

4.4g

Cholesterol:

0.0mg

Iron:

1mg

Sodium:

132mg

Calcium:

57mg