1/2 pound fresh green beans, cut into 1-1/2-inch pieces
1/4 teaspoon pepper
2 medium cucumbers, halved lengthwise and cut into 1/4-inch slices
1/2 pound cherry tomatoes, halved
1 large red onion, halved and thinly sliced
1 cup thinly sliced fresh basil leaves, divided
1/2 cup olive oil
4 tablespoons cider vinegar
3 garlic cloves, minced
Directions
Place potatoes and 1/2 teaspoon salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 12-15 minutes. Drain; rinse with cold water. Pat dry.
Meanwhile, in a small saucepan, bring 1 cup water to a boil. Add beans; cook, uncovered, just until crisp-tender, 3-4 minutes. Drain; immediately drop into ice water. Drain and pat dry.
Peel and cube potatoes; sprinkle with remaining salt and the pepper. Transfer to a serving bowl. Add beans, cucumbers, tomatoes, onion and 3/4 cup basil leaves. Whisk together oil, vinegar and garlic. Drizzle over vegetables; toss to coat. Sprinkle with remaining basil.
Test Kitchen tips
Instead of blanching the green beans in a large amount of water, you can steam them for a few minutes.
Be sure to put the green beans in ice water immediately after they're cooked, otherwise they'll lose their crunch and fade in color.
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Average Rating:
justmbeth
Sep 18, 2020
Good side dish! I made half a recipe and it lasted quite a while.
JMartinelli13
Oct 12, 2018
I was skeptical of leaving the potatoes unpeeled, but it turned out perfect! So many awesome textures and flavors in this one.
Tony
Jul 29, 2018
Had to try this recipe ,so I did. Excellent !!! Full of flavor. Thanks for the recipe. I miss warren Michigan , lived there for 35 years.?
test
Jul 2, 2018
This recipe looks delicious!
annrms
Jul 1, 2018
Had this delicious, perfect for summer, salad last night. I substituted diced, steamed al dente sweet potato for the russet potatoes. Otherwise, I made it as directed. Loved the variety of vegetables. The dressing was easy to make and seasoned the mix nicely. Definitely a keeper!
Reviews
Good side dish! I made half a recipe and it lasted quite a while.
I was skeptical of leaving the potatoes unpeeled, but it turned out perfect! So many awesome textures and flavors in this one.
Had to try this recipe ,so I did. Excellent !!! Full of flavor. Thanks for the recipe. I miss warren Michigan , lived there for 35 years.?
This recipe looks delicious!
Had this delicious, perfect for summer, salad last night. I substituted diced, steamed al dente sweet potato for the russet potatoes. Otherwise, I made it as directed. Loved the variety of vegetables. The dressing was easy to make and seasoned the mix nicely. Definitely a keeper!
Out of this world!!!