Green Beans Marinated in Tomato Vinaigrette
"I made this recently and thought it was delicious! I did not see anything exactly like it on Recipe Zaar so I decided to post it. This was originally from "Beat That" Cookbook by Ann Hodgman. I found it almost better the next day - just bring it to room temperature before serving."
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 lb green beans, trimmed
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 large garlic clove, minced
- 1⁄4 cup corn oil
- 2 tablespoons fresh basil, minced
- 2 tablespoons fresh flat leaf parsley, minced
- 1 lb plum tomato, seeds removed and chopped
- 1⁄4 cup red onion, minced
- salt and pepper
directions
- Steam the beans for 5 minutes and plunge into cold water to stop the cooking. Drain.
- Combine vinegar, mustard and garlic in a large bowl and whisk together.
- Add oil gradually to achieve a vinaigrette.
- Stir in the basil, parsley, salt and pepper.
- Add the beans, tomatoes and onion and toss to coat.
- Serve at room temperature.
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Reviews
-
We loved this quick, easy and very flavorful side dish. The tomato vinaigrette was delicious! I used olive oil in place of the corn oil, and I added a generous handful of fresh grated Parmesan cheese. We, too, liked it better the next day, but we also preferred it chilled rather than at room temperature. Thank you for sharing this wonderful recipe...it is definitely a keeper!<br/>**Made for Fall 2011 PAC**
Tweaks
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We loved this quick, easy and very flavorful side dish. The tomato vinaigrette was delicious! I used olive oil in place of the corn oil, and I added a generous handful of fresh grated Parmesan cheese. We, too, liked it better the next day, but we also preferred it chilled rather than at room temperature. Thank you for sharing this wonderful recipe...it is definitely a keeper!<br/>**Made for Fall 2011 PAC**
