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Green Bean and Tomato Salad picture

Green Bean and Tomato Salad

This summer salad is delicious and quick. It won't wilt in the heat, so it's perfect to take to outdoor parties and picnics.

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  • 1 pound green beans, stem ends trimmed
  • 2 cups cherry tomatoes (about 8 ounces), halved
  • 1 medium red onion, halved and thinly sliced
  • 1/2 cup thinly sliced fresh basil
  • 3 tablespoons red wine vinegar
  • 1/4 teaspoon sugar
  • 5 tablespoons extra virgin olive oil
  • 1/2 cup blue or feta cheese

Serves 4

  1. Bring a large pot of water to a boil. Add the beans and cook until tender-crisp, about 4 minutes. Drain the beans and rinse under cold water until cool.
  2. Combine the beans, tomatoes, onion and basil in a large bowl.
  3. In a small bowl whisk together the vinegar and sugar and then add the olive oil in a slow steady steam while whisking. Add 1/2 teaspoon of salt and a few grinds of black pepper. Taste and add more salt and pepper as desired.
  4. Pour 2/3 of the dressing over the vegetables and toss well to coat. Taste and add more dressing if desired.  (Extra dressing can be stored in the refrigerator for several days.) Serve at room temperature or chill for up to several hours.

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