Green Bean Salad

From the Toronto Star. First printed at Foodstuffs in Hot Off the Griddle #48, February 1996.

INGREDIENTS

• 1 lb. fresh green beans, trimmed
• Salt
• 1/2 cup snipped, oil packed sun-dried tomatoes
• 1/4 cup finely chopped fresh basil
• 1 garlic clove, finely chopped
• 1/3 cup olive oil
• 3 tbsp fresh lemon juice
• Salt and freshly ground pepper
• 2 tbsp toasted pine nuts

METHOD

1. Bring a large saucepan of water to a boil.
2. Add green beans and salt to taste.
3. Cook until beans are just tender, about 5 minutes.
4. Drain and immediately cool beans under cold running water.
5. In a large bowl, combine beans, drained sun-dried tomatoes, basil and garlic.
6. In small bowl, whisk together oil, lemon juice, salt and pepper to taste.
7. Pour over beans, mix well.

Sprinkle with pine nuts. Serve immediately. Do not refrigerate.

Makes 6 servings.