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Green bean salad with cherry tomatoes and basil

Serves 4

Salt and pepper, to taste
1 pound green beans, trimmed
1 clove garlic, finely chopped
3 tablespoons olive oil
1 tablespoon red wine vinegar
1 pint cherry tomatoes, halved
2 large sprigs fresh basil
1/3 cup pine nuts, toasted (optional)

1. Bring a large pot of generously salted water to a boil. Have on hand a large bowl of cold water. Drop the beans into the boiling water and cook for 2 or 3 minutes or until the beans are bright green and tender. Drain the beans and transfer to the cold water. Add more cold water to the bowl to keep the beans cold.

2. In a bowl, whisk the garlic, salt, pepper, oil, and vinegar until they are blended.

3. In a large serving bowl, toss the beans and tomatoes with the dressing.

4. Roll the basil leaves lengthwise and slice them thinly. Sprinkle the beans with basil and nuts, if using and taste for seasoning. Add more salt and pepper, if you like. Serve at room temperature.

T. Susan Chang

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