Haricots Verts Salad

dicentra's Note:

Cooking Light, MAY 2009

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 8

• 1 ½ tablespoons extra virgin olive oil
• 2 garlic cloves , minced
• 3 tablespoons pine nuts , toasted and divided
• 2 tablespoons red wine vinegar
• ½ teaspoon kosher salt , divided
• ½ teaspoon black pepper
• 16 large basil leaves (about 1/2 cup)
• 1 ½ lbs French haricots vert
• 3 tablespoons chopped ready-to-use sun-dried tomatoes

Directions:

1. Heat oil and garlic in a small skillet over medium heat; cook 2 minutes, stirring occasionally. Remove from heat; cool slightly.
2. Combine garlic mixture, 1 tablespoon nuts, vinegar, 1/4 teaspoon salt, pepper, and basil in a food processor; pulse until well combined.
3. Cook beans in boiling water 4 minutes or until crisp-tender; drain. Rinse under cold water; drain.
4. Place in a large bowl. Add basil mixture and remaining 1/4 teaspoon salt; toss to coat. Sprinkle with 2 tablespoons nuts and tomatoes.

Reviews

[kelly in TO]

Very good! The basil mixture was delicious and everyone loved them. Thanks!

[Chef #847760]

Absolutely awesome!!!!!