pat's Recipe

Green Beans with Basil Vinaigrette

Category: Vegetable

2 lbs fresh green beans, trimmed
3 Tbsp red wine vinegar
2 Tbsp fresh basil
1 tsp Dijon mustard
1 tsp sugar
1 tsp salt
1/2 tsp pepper
1/2 cup olive oil
1 red bell pepper. cut into thin strips
1 small red onion, thinly sliced
1/2 cup toasted pecans, or walnuts, chopped

Cook green beans in boiling water to cover 8 minuted or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain.
Process vinegar and next 5 ingredients in a blender until smooth. With blender running, pour oil through top opening in a slow, steady stream, and process until smooth.
Combine beans, bell pepper strips, and onion, Pour vinaigrette over vegetables, tossing gently to coat. Sprinkle with pecans. Serve chilled or at least room temperature.

makes 4-6 servings