Grilled Green Bean Salad With Red Onions and Tomatoes
photo by Charmie777
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 16 large garlic cloves, unpeeled
- 2 1⁄2 tablespoons extra virgin olive oil
- 1⁄4 cup extra virgin olive oil
- 1⁄4 cup balsamic vinegar
- 2 tablespoons fresh basil, chopped
- 1 lb green beans, trimmed (haricot verts)
- 1 1⁄2 cups red onions, thinly sliced
- 3 plum tomatoes, seeded, julienned
directions
- Preheat oven to 350ºF. Place garlic cloves in small baking dish. Drizzle 2 tablespoons oil over. Cover and bake garlic until tender, about 20 minutes. Uncover; bake until garlic is golden brown, about 10 minutes longer. Cool.
- Peel garlic. Transfer garlic and oil to processor. Process until smooth paste forms. Add vinegar; process until well blended. Transfer to medium bowl. Gradually add 1/4 cup oil, whisking until dressing is thick and smooth. Stir in basil. Season dressing with salt and pepper.
- Cook beans in large pot of boiling salted water until just crisp-tender, about 2 minutes. Drain; transfer beans to large bowl of ice water. Drain; pat dry with paper towels. Toss beans in a large bowl with remaining 1/2 tablespoon oil. Season with salt and pepper. (Dressing and beans can be prepared 1 day ahead. Cover separately and refrigerate).
- Prepare barbecue (medium-high heat) or preheat broiler. Grill or broil beans until beginning to brown, turning frequently, about 2 minutes. Transfer to large bowl. Add onions and tomatoes. Toss with enough dressing to coat. Serve salad at room temperature.
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Reviews
-
This is a delicious, nice mix of flavors and textures. I roasted the green beans with olive oil, salt and pepper for 18 minutes in a 450 degree oven. Other than that I followed the recipe exactly. I only used half the dressing and it was plenty for us. I found that letting it marinate at room temperature for about 30 minutes mellowed out the red onions. My husband and I both enjoyed it. This would be great at a potluck supper. A can of drained garbanzo beans would add fiber, but it is just great as is. Thanks, Carole in Orlando
RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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