I bought a bag of green beans last week that I had intended to turn into green bean bundles on Saturday. But when my husband decided to make bacon and eggs for breakfast that morning, I knew I wouldn't want bacon again that evening.
I remembered seeing Trisha Yearwood make an interesting salad with green beans on the Food Network earlier in the month, so I went looking for that recipe.
This makes a really nice side for fish, poultry or meat. You'll have extra dressing, and it will keep for a week in the fridge.
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GREEN BEAN SALAD
1/2 cup oil-packed sun-dried tomatoes, drained, plus 1/3 cup of the oil (or use olive oil)
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
1/2 teaspoon honey
Kosher salt and freshly ground black pepper
2 cups mixed color cherry tomatoes, halved
1 small red onion, thinly sliced
2 tablespoons olive oil
1 pound green beans, trimmed
Put the sun-dried tomatoes, red wine and balsamic vinegar, honey and some salt and pepper in a blender and puree until smooth. With the blender running, slowly drizzle in the oil until well combined.
Preheat the oven to 425 degrees. Bring a large pot of water to a boil with a little salt.
Toss the tomatoes and red onions with the olive oil and some salt and pepper in a bowl. Put the mixture on a parchment-lined baking sheet and roast for 20 minutes.
Meanwhile, add the beans to the boiling water and cook for 3 minutes. Drain and rinse with cold water. Set aside.
Remove the tomatoes and onions from the oven after 20 minutes, add the beans and toss. Roast for another 5 to 10 minutes.
Transfer the bean mixture to a serving bowl and toss with some of the sun-dried tomato dressing. Serves 4 to 6.
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