Green Bean Salad w/Basil Vinaigrette

Green Bean Salad W/basil Vinaigrette

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Sheri Mullins


Love fresh ingredients in an easy to make dish.


★★★★★ 1 vote

6 (3/4-cup)
8 Hr
10 Min
Stove Top



  • 1/3 c
    fresh basil, minced or 5 t dried
  • 3 Tbsp
    red wine vinegar
  • 2 Tbsp
    dried tomatoes, chopped
  • 1 Tbsp
    olive oil
  • 2
    cloves garlic, minced or 1/4 t. garlic powder
  • 1/4 tsp
    sea salt
  • 1/4 tsp
    black pepper

  • 1 lb
    fresh green beans, trimmed
  • 1 c
    red cherry tomatoes, halved
  • 1/2
    small red onion, sliced thinly

How to Make Green Bean Salad w/Basil Vinaigrette


    In a small bowl, stir together Vinaigrette ingredients. Cover and chill for up to 8 hours. Stir before using.
  2. NOTE: To soften dried tomatoes for the vinaigrette, soak them in enough boiling water to cover for 5 minutes; drain well
  3. SALAD:
    In a medium saucepan, cook green beans, covered, in a small amount of boiling lightly salted water about 8 minutes or just until crisp-tender. Drain; rinse with cold water and drain again
  4. In a large bowl, combine beans, cherry tomato halves, and red onion slices
  5. Drizzle with Basil-Tomato Vinaigrette; toss gently to coat. Cover and chill before servings

Printable Recipe Card

About Green Bean Salad w/Basil Vinaigrette

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Healthy

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