Servings: six to eight.
If you can’t find ripe, juicy cherry tomatoes, substitute small wedges of ripe beefsteak tomatoes.
Garlic cloves mashed to a paste add a tasty kick. I use a large granite mortar and pestle to pound the cloves to a paste, but you can also use the flat part of a chef’s knife to mash the garlic. A pinch of kosher salt helps the process along.
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I made this with the last green beans, cherry tomatoes, and basil from the garden plus frozen corn I cut off from fresh cobs a month prior. I didn't have red onion, so I used white instead. Very fresh tasting salad as well as delicious and colorful. Will definitely make again.
This is one of our family favorites! I make it many times every year when I have fresh garden vegetables.
Excellent recipe. My husband who is not a big green bean fan raved about it and my grandchildren liked it too. I just cut down on the amount of fresh basil a bit for the kids.. Easy, fresh tasting and healthy. A winner!
I find myself turning to this recipe over and over. We all love the amazing blend of flavors.
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