Green And Yellow Bean Salad With Sun Dried Tomatoes - cooking recipe

Ingredients

Salad
3/4 lb fresh green beans, trimmed, break in half
3/4 lb fresh yellow wax bean, trimmed, break in half
3/4 cup sun-dried tomato, drained, chopped
1 medium red onion, sliced into crescents
1/2 fresh basil leaf, thinly sliced (NOT dried)
Vinaigrette
3 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
1/4 teaspoon sugar
fresh ground black pepper, to taste

Preparation

SALAD: Cook the green and yellow beans in large pot of boiling salted water until crisp-tender, approximately 5 minutes.
Drain, rinse under cool water and drain again.
In a serving bowl combine the cooked beans with the sun dried tomatoes, red onion and fresh basil.
VINAIGRETTE: In a small glass container whisk together the olive oil, red wine vinegar, sugar and black pepper.
Add the vinaigrette to the beans and toss to coat. Chill 1-4 hours.