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Green Bean and Cherry Tomato Salad: 1 lb. green and purple beans 1 lb. Sungold cherry tomatoes, quartered 1 teaspoon fresh basil 1 tablespoon minced shallots 2 tablespoons red wine vinegar 2 1/2 teaspoons olive oil salt and pepper to taste Cook beans in boiling water for seven minutes or until tender. Place beans, tomato and basil in a large bowl, toss. Combine shallots and vinegar, oil salt and pepper and stir. Pour over veggies. Toss Well! |
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