| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Fresh green beans*, see |
| note | ||
| 1 | T | Sugar |
| 1 | T | And 1 teaspoon salt, 4 |
| teaspoons total | ||
| 1 | Recipe garlic-basil | |
| dressing recipe | ||
| follows | ||
| 5 | Firm ripe tomatoes, sliced | |
| 4 | Sprigs fresh basil for | |
| garnish |
INSTRUCTIONS
Leave the pointed tips on the green beans, but snap off the stem tips. Wash. Bring a large pot of water to a boil. Add the sugar and 1 tablespoon salt. Drop in the green beans and cook until crisp-tender, about 6 to 7 minutes. Drain the beans and plunge them into ice water to stop cooking. Drain well and refrigerate. When ready to serve, toss the green beans with 1/3 cup of the dressing in a large mixing bowl. Taste and add more dressing or salt as needed. Pile the beans high in the center of a large white platter. Arrange the tomato slices overlapping around the edge. Sprinkle the tomatoes with salt and drizzle 3 tablespoons of the dressing on top of them. Garnish with the basil sprigs. Serve immediately. *Note: This is one of the better ways to use canned beans if you cannot get fresh. The dressing is flavorful enough to cover any canned taste. Buy high-quality canned whole beans and rinse several times. Notes: Recipe courtesy of Shirley O. Corriher, "Cookwise" Recipe by: Cooking Live Show #CL9084 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@comteck.com> on Apr 4, 1998
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