Haricots Verts Salad

Cooking light, may 2009

Heat oil and garlic in a small skillet over medium heat.

Cook 2 minutes , stirring occasionally.

Remove from heat.

Cool slightly.

Combine garlic mixture , 1 tablespoon nuts , vinegar , 1 / 4 teaspoon salt , pepper , and basil in a food processor.

Pulse until well combined.

Cook beans in boiling water 4 minutes or until crisp-tender.

Drain.

Rinse under cold water.

Drain.

Place in a large bowl.

Add basil mixture and remaining 1 / 4 teaspoon salt.

Toss to coat.

Sprinkle with 2 tablespoons nuts and tomatoes.

extra virgin olive oil, garlic cloves, pine nuts, red wine vinegar, kosher salt, black pepper, basil leaves, french haricots vert, sun-dried tomatoes