OMG, If you have beans, basil and tomatoes fresh from the garden, don't pass this recipe up. It was SO good! Only thing I changed was I went a little lighter on the oil and so my dressing was a bit watery (which only resulted in my wanting to drink it out of the bottom of the bowl when I was done...ha-ha!)
I made this salad as directed. I served it with homemade mac and cheese, the bright colors were beautiful. The dressing was a bit too much so I held some aside and used it to dip some bread in and it was awesome. I let the salad chill in my fridge for an hour, I would recommend serving the salad cold.
Very very very good, and simple too. A true summer staple. Next time I might add some pine nuts and call it "The Italian Salad" because of the colors :-D Thank you for sharing this easy yet delicious concoction with us.
These are good. The 2 most important ingredients are fresh tomatoes and basil. The beans were a 1 lb package of frozen petite beans which were microwaved and then chilled as instructed in the recipe. The tomatoes were diced and placed around the outside edges of the beans. After reading jude503's review, the amount of dressing was reduced by half and was drizzled over all. Made for *PAC Autumn*