Green Bean Salad



12 ounces fresh green beans, trimmed
8 ounces yellow and/or red cherry tomatoes, halved
1/2 of a small red onion, thinly sliced
1 recipe Basil-Tomato Vinaigrette (see recipe below)

1. 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.
2. In a large bowl, combine beans, cherry tomato halves, and red onion slices. Drizzle with Basil-Tomato Vinaigrette; toss gently to coat. Cover and chill before servings.

Basil-Tomato Vinaigrette:In a small bowl, stir together 1/3 cup snipped fresh basil; 3 tablespoons red wine vinegar; 2 tablespoons snipped dried tomatoes;* 1 tablespoon olive oil; 2 cloves garlic, minced; 1/4 teaspoon salt; and 1/4 teaspoon pepper. Makes about 2/3 cup.
*Test Kitchen Tip:To soften dried tomatoes for the vinaigrette, soak them in enough boiling water to cover for 5 minutes; drain well.
Make-Ahead Hint:Prepare vinaigrette as directed. Cover and chill for up to 8 hours. Stir before using.

Yield: 6 servings