Servings: 6
Serving size: 1 cup
Ingredients
- 1 lb fresh green beans, washed and cut into pieces
- 1/2 red onion, thinly sliced
- 1 1/2 cups cherry tomatoes, halved
- 1/2 cup fresh basil, finely chopped (or 2 tablespoons dried basil)
- 2 cloves of garlic, minced
- 1 1/2 tablespoon olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Directions
- Bring a pot of water to a boil. Blanch green beans in water for about 3 minutes.
- Drain and transfer to an ice bath for another 2-3 minutes.
- Drain and place green beans in a large bowl.
- Add in remaining ingredients, and toss well.
(Recipes courtesy of the New Mexico State University’s Cooperative Extension Service iCAN Program.)
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The Valencia County News-Bulletin is a locally owned and operated community newspaper, dedicated to serving Valencia County since 1910 through the highest journalistic and professional business standards. The VCNB is published weekly on Thursdays, including holidays both in print and online.