Minoo also used the green beans to make a salad with a basil vinaigrette.
Minoo made a basil oil as the base for the vinaigrette. This recipe comes handy if you have surplus of basil. You can store the basil oil in the refrigerator and used it to make vinaigrette or toss with pasta for a quick meal.
- 10 cups green beans, trimmed
- 1 red onion, chopped into small pieces
- 2 large tomatoes, cube
- 2 tablespoons red wine vinegar
- olive oil
- a bunch of basil leaves
- salt and pepper to taste
P/S: the parsley should not be in the photo of the ingredients.
Source: via Minoo
|In a large pot of boiling water, blanch beans for 5 to 8 minutes or until tender-crisp.
Drain and chill beans under cold running water or ice water; drain again.
Notice the purple beans actually loose their vibrant colour in the process of blanching.
You may make this ahead; cover and refrigerate for up to 24 hours.
Cut the beans into bite size; about 1 inch length.
|Combine green beans, tomatoes and onions in a large bowl.
|To make the basil oil, place basil leaves in a blender. Add enough olive oil.
Blend until smooth.
|Add red wine vinegar to 2 to 3 tablespoons of the basil oil.
Season with salt and pepper to taste.
|Add vinaigrette to salad. Toss to coat.
You may add some protein like hard boiled egg or canned tuna or salmon to make this a more hardy meal.