| 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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