| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 20 min |
| Inactive: | 15 min |
| Cook: | 45 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 pound green beans, ends trimmed
- 1 pound yellow wax beans, ends trimmed
- 12 cloves Roasted Garlic, recipe follows
- 20 grape or cherry tomatoes, halved
- 1/4 cup Sun-Dried Tomato and Basil Vinaigrette, recipe follows
- 1 1/2 teaspoons sea salt
- Freshly ground black pepper
- 2 whole heads garlic
- 2 tablespoons extra-virgin olive oil
- 1/2 cup sun-dried tomato halves, coarsely chopped (see note)
- 1 cup boiling water
- 1/2 cup basil leaves (packed)
- 1 garlic clove
- 2 tablespoons plus 1 teaspoon red wine vinegar or balsamic vinegar
- 1 cup extra-virgin olive oil
- 1/2 teaspoon sea salt
- Freshly ground black pepper
Instructions
- Make an ice-water bath.
- Bring a large pot of salted water to a boil. Add both kinds of beans, reduce the heat to medium, and cook for 3 to 4 minutes, until the beans are just tender. Drain and place in the bowl of ice water for a few minutes.
- When the beans are cool, drain immediately and place them in a large bowl. Add the garlic, tomatoes, and vinaigrette and toss until mixed. Season with the salt and pepper.
- Preheat the oven to 400 degrees F.
- Cut off the top 1/3 of the garlic heads crosswise to expose the cloves. Drizzle each head with 1 tablespoon of the oil and wrap in aluminum foil. Place the garlic on a baking sheet and roast in the oven for about 40 minutes, or until soft. Allow to cool, then squeeze garlic cloves out of their skins.
- Store the garlic in plastic wrap or covered with olive oil in a glass jar. The roasted garlic will keep for about 2 weeks in the refrigerator.
- Place the sun-dried tomatoes in a small bowl. Pour the boiling water over the dried tomatoes to soften, 10 to 15 minutes. Remove the tomatoes, reserving the tomato water.
- In a blender or food processor, combine the tomatoes, basil, garlic, vinegar, and 6 tablespoons of the tomato water or plain water and pulse until smooth. With the motor on low, slowly add the oil and blend until the dressing is well blended. Season with the salt and pepper.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 336 |
| Total Fat | 31 g |
| Saturated Fat | 4 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 5 g |
| Sugar | 3 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 484 mg |
Reviews
Good, but just good. It just didn’t hit the flavor profile I wanted. I agree with the reviewer that said the salad’s flavor was better the next day. The dressing had good flavor — a hint of anchovy, even though no anchovy, perhaps from the roasted garlic? I would probably make the salad again, IF I had roasted garlic that I needed to use. But I wouldn’t roast a head of garlic just to make this recipe. I enjoyed this site’s “Green Bean, Orange and Green Olive Salad”. It’s the one I keep returning to.
I thought this recipe was spectacular! And so easy! I’m surprised it hasn’t gotten higher ratings. I had just ordered a bunch of produce from a nearby organic farm, and part of the shipment was yellow beans, basil, and grape tomatoes – the best products always make the best dishes! And I agree, the dressing was fabulous and I’ll use it many times in the future in other capacities. To make this salad truly “Niçoise” I bet it would taste great with some tuna – fresh or canned – tossed in. I might do that next time…
In response to Cindy’s comment, it was probably too garlicky because she used both heads – you’re only supposed to use one, but I agree, the recipe was a bit confusing.
Omg this is one of the best things I’ve made in a while! I would give 10 stars if only to cancel another reviewer who gave a poor rating because they found the recipe confusing. Didn’t have basil so i used a tsp of thyme. I also halved the recipe. Thyme worked out wonderfully and the dressing rocked! Used much less oil than called for & saved many fat grams/calories and didn’t miss the extra oil at all thanks to the great flavor. If you use fresh summer ingredients and use the veg. @their peak, great results can be guaranteed! Crowd pleaser! Make this tonight, please.
This didnt turn out as I had hoped. I dont think the beans were quite done enough and it just had too much garlic in it. The recipe confused me a bit as to just how much garlic to put in. It looked to me like I was to put in the entire 2 heads that I had roasted off in the recipe that followed it. But it DID look pretty.
I would lick this dressing off of the kitchen floor. I used balsamic in the vinegrette and the beans were french and fresh. The dressing could be used many other ways, I’m sure.
The final flavor was wonderful! The dressing was a bit chunky due to the sun dried tomatoes. The salad was best after 24 hours of being chilled.