I made these in the morning and let them marinate all day on the counter. They were SO good and went really well with the herbed chicken kabobs we had with them.
1-1/2 lb. green beans, washed and trimmed
3 tbsp. balsamic vinegar
1 tbsp. Dijon mustard
1 large garlic clove, minced
6 tbsp. vegetable oil
2 tbsp. each minced fresh basil and flat-leaf parsley
Salt to taste
1 lb. plum tomatoes, seeded and chopped
1/4 cup minced red onion
Boil the beans for 5 minutes, then rinse quickly in cold water to stop the cooking. Drain well.
In a large bowl, whisk the vinegar, mustard and garlic. Gradually whisk in the oil. Add the herbs and salt, whisking thoroughly. Add the vegetables and toss everything together.
Let the beans marinate, unchilled, for at least 2 hours. Serve at room temperature. (If you prepare them earlier in the day, go ahead and chill them. Just make sure to take them out of the refrigerator at least 2 hours before dinner. They are not very tasty cold.)
Did I change anything? I left out the red onion. I didn’t use as many tomatoes because I didn’t have enough. I didn’t use parsley because I don’t like fresh parsley.
What did the family think? Hubby and I LOVED these. They were so good. Our oldest tried them, but was not impressed. I am not sure if our youngest tried them, but I am guessing he didn’t.
Where did this recipe come from? Family Fun
photo from Epicurious
One Response to Green Beans in Tomato Vinaigrette
Sounds delicious and very colorful – can’t wait to try it!