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    Green Beans with Basil Vinaigrette

    I’ve been getting a ton of both green beans and basil from my garden lately and this was a great way to use some of both! I love making homemade dressings. Red wine vinegar is a pantry must have! It’s a great way to add flavor to your dishes without adding sodium or empty calories.

    I served these beans with dinner the other night and loved them! The basil vinaigrette was delicious I’m glad I made some extra to enjoy with lunch for the next few days. It was great with chicken sandwiches, other vegetables and salads!



    1 lb organic green beans, stem end trimmed off
    1 small clove garlic, peeled and chopped
    1/2 tsp salt
    1/2 cup loosely packed fresh basil leaves
    2 Tbsp extra-virgin olive oil
    2 Tbsp red wine vinegar
    2 tsp Dijon mustard
    Freshly ground pepper to taste



    1. Bring a large pot of water to a boil. Then add green beans and cook until crisp/tender 3-4 minutes.
    2. Fill a large bowl with ice and water for an ice bath. Drain the beans and transfer to the ice bath. Let sit in ice bath until chilled, then drain and transfer to a serving platter.
    3. While the beans chill, chop the garlic. Sprinkle with salt and continue to chop and mash with the side of a chefs knife until it forms a paste.
    4. Puree the basil, olive oil, vinegar, Dijon and the garlic salt mixture in a blender or mini-prep food processor until smooth.
    5. Pour dressing over the green beans and grind pepper over to taste.


    Recipe adapted from Healthy Seasonal Recipes

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