Green Beans with Fresh Tomatoes and Basil

Green Beans with Fresh Tomatoes and Basil

While this green bean dish is delicious hot, it is equally good at room temperature or chilled.

1 1/2 pounds green beans, halved crosswise on the diagonal
2 teaspoons olive oil
1 small red onion, halved and thinly sliced
3 cloves garlic, slivered
1+ cup Sungold cherry tomatoes, halved
1/4 cup chopped fresh basil
1/2 teaspoon sea salt
1 tablespoon red wine vinegar (or apple cider vinegar)

1. In a vegetable steamer, steam the green beans until crisp-tender, about 3-5 minutes.
2. Meanwhile, in a skillet, heat the oil over medium heat. Add the onion and garlic, and cook until soft, about 5 minutes.
3. Add the tomatoes, basil, and salt and bring to a boil. Add the beans and cook, stirring frequently until the sauce is slightly reduced and the beans are tender, about 3 minutes. Stir in the vinegar and serve, or let cool then refrigerate until mealtime.

Makes 4 servings

By | 2013-07-23T15:48:06+00:00 July 23rd, 2013|Recipes|Comments Off on Green Beans with Fresh Tomatoes and Basil