In addition to being delicious, this recipe can be made ahead--not, alas a full day in advance, but at least a few hours before you eat dinner. You can leave the red onion out of this dish if your children--like mine--shriek with disgust at even the tiniest fleck of onion.

Ingredients

• 1-1/2 lb. green beans, washed and trimmed
• 3 tbsp. balsamic vinegar
• 1 tbsp. Dijon mustard
• 1 large garlic clove, minced
• 6 tbsp. vegetable oil

• 2 tbsp. each minced fresh basil and flat-leaf parsley
• Salt to taste
• 1 lb. plum tomatoes, seeded and chopped
• 1/4 cup minced red onion

Instructions

1. Steam the beans for 5 minutes, then rinse quickly in cold water to stop the cooking. Drain well. In a large bowl, whisk the vinegar, mustard and garlic. Gradually whisk in the oil. Add the herbs and salt, whisking thoroughly. Add the vegetables and toss everything together.

2. Let the beans marinate, unchilled, for at least 2 hours. Serve at room temperature. (If you prepare them earlier in the day, go ahead and chill them. Just make sure to take them out of the refrigerator at least 2 hours before dinner.) Makes 6 servings.

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• Bean Salads |
• Green & Vegetable Salads |
• Green & Vegetable Side Dishes |
• Green Beans |
• Picnic |
• Plum Tomatoes |
• Red Onion |
• Summer

Related Categories:

• Summer Salad Ideas |
• Vegetable Side Dishes |
• All Salads |
• Green & Vegetable Salads |
• Picnic Salads |
• Bean Salads |
• Beans & Peas