Green Beans Provence
"This recipe is from Taste of Home Healthy Cooking. It is a very colorful dish. I think it improves if you let the beans marinate in the dressing for about an hour or so."
- Ready In:
- 27mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 lb fresh green beans, trimmed
- 1 cup cherry tomatoes, halved
- 2 tablespoons minced fresh basil or 2 teaspoons dried basil
- 1 tablespoon tarragon vinegar
- 2 teaspoons crisco light olive oil
- 1 garlic clove, minced
- 1⁄4 teaspoon pepper
- 1 dash salt
directions
- Place beans in a large saucepan and cover with water. Bring to a boil. Cover and cook for 4 to 7 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry.
- In a large bowl, combine beans and tomatoes. Combine the basil, vinegar, oil, garlic, pepper and salt; drizzle over beans and toss to coat.
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Reviews
-
I can't wait until summer to try this recipe again using fresh, organic green beans from the farmers' market. I was forced to use frozen, which is fine. I would definitely go with the fresh basil (never dried,no!) in this recipe and I used extra virgin olive oil-but not the "lite" stuff. The leftovers were delicious over a bed of greens for lunch today. Thanks for posting!
RECIPE SUBMITTED BY
<p>I am a Yankee transplant to the low country. My mom was English, so my cooking style reflects this. My favorite cookbook was McCall's Cookbook which is no longer in print. I've been married to a gourmand for 41 years, so I get lots of practice cooking. We have three daughters that I share recipes with and seven grandchildren -- none old enough to cook yet, but I think we have some budding chefs!</p>
