Name: Warm Wax Bean Salad with Roasted Tomatoes and Sun-Dried Tomato Dressing
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 to 6 servings
Ingredients: 1/2 cup oil-packed sun-dried tomatoes, drained, plus 1/3 cup of the oil (or use olive oil); 1 tablespoon red wine vinegar; 1 tablespoon balsamic vinegar; 1/2 teaspoon honey; Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepper; 2 cups mixed color cherry tomatoes, cut in half; 1 small red onion, thinly sliced; 2 tablespoons olive oil; 1 pound wax beans (or green beans if not available), trimmed

Directions

Watch how to make this recipe.

For the sun-dried tomato dressing: Put the sun-dried tomatoes, red wine and balsamic vinegar, honey and some salt and pepper in a blender and puree until smooth. With the blender running, slowly drizzle in the oil until well combined.
For the salad: Preheat the oven to 425 degrees F. Bring a large pot of water to a boil with a little salt.
Toss the tomatoes and red onions with the olive oil and some salt and pepper in a bowl. Put the mixture on a parchment-lined baking sheet and roast for 20 minutes.
Meanwhile, add the beans to the boiling water and cook for 3 minutes. Drain and rinse with cold water. Set aside.
Remove the tomatoes and onions from the oven after 20 minutes, add the beans and toss. Roast for another 5 to 10 minutes.
Transfer the bean mixture to a serving bowl and toss with some of the sun-dried tomato dressing.

Cook’s Note

Save any leftover dressing in an airtight container in the fridge for up to a week.

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Warm Wax Bean Salad with Roasted Tomatoes and Sun-Dried Tomato Dressing

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