Healthy Green Bean Salad
|Green beans||1 Pound|
|Balsamic vinegar||2 Tablespoon|
|Walnut oil||1 Tablespoon|
|Freshly ground pepper||1⁄8 Teaspoon|
|Chopped purple onion||1⁄2 Cup (8 tbs)|
|Finely shredded basil leaves||2 Tablespoon|
Wash beans; trim ends, and remove strings.
Bring 1 quart water to a boil; add beans and cook, uncovered, 8 minutes or just until crisp-tender.
Drain beans, and plunge into ice water.
Drain again, and par dry with paper rowels.
Combine 2 tablespoons water and next 4 ingredients in a small bowl, stirring with a wire whisk until blended.
Divide green beans evenly among individual salad plates.
Sprinkle each serving with 2 tablespoons chopped onion.
Drizzle 1 tablespoon dressing mixture over each salad.
Top each salad with 1 1/2 teaspoons shredded basil leaves.