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COOKING WITH GALA

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GREEN BEAN TOMATO SALAD WITH HERB DRESSING 

1 1/2 pounds slender green beans, trimmed, cut into 2-inch pieces
3/4 cup chopped seeded tomatoes
1/3 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon dried oregano

1/4 c chopped fresh Italian parsley + 1 c halved cherry tomatoes (garnish) 

Cook beans in large pot of boiling salted water until crisp-tender, about 3 minutes, drain, transfer to bowl of ice water and cool, drain well and place in large bowl. 

Mix next 5 ingredients in small bowl, stir into beans, season to taste with salt and pepper. Garnish with parsley and cherry tomatoes. Makes 8 servings.