Haricots Verts Salad

Cooking Light, MAY 2009

• Ready In: 20 mins
• Serves: 8

Ingredients

• 1 1⁄2 tablespoons extra virgin olive oil
• 2  garlic cloves, minced
• 3  tablespoons pine nuts, toasted and divided
• 2  tablespoons red wine vinegar
• 1⁄2 teaspoon kosher salt, divided
• 1⁄2 teaspoon black pepper
• 16  large basil leaves (about 1/2 cup)
• 1 1⁄2 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.