I think I also developed a new love for fresh green beans. I've always been a fan of green beans, although we don't eat them often since Cooper won't even look at them. During the fall I love to steam them and toss with a little bit of bacon or lemon zest. But summer, especially a hot summer, begs for them to be served in a cold salad. I added a little bit of pasta to this salad to beef it up a bit, and so that I could cook a little extra pasta for Cooper. The dressing was very easy to make and I was a fan - although it did break the "no oven during the summer" rule.
Green Bean & Tomato Salad with Roasted Tomato Dressing from Cooking Light
- 1 large ripe tomato, halved
- 1 tablespoon chopped basil
- 1 tablespoon olive oil
- 2 teaspoons red wine vinegar
- 1/2 teaspoon sugar
- 1/2 t Worcestershire sauce
- 1/2 lb fresh green beans, trimmed
- Romaine lettuce, torn
- 1 cup cherry tomatoes, halved
- 1 1/2 cups cooked bow-tie pasta
Heat the broiler. Place the tomato halves on a baking sheet sprayed with cooking spray and broil for about 10 minutes, or until blackened. Let the tomato cool for about 10, peel and core discarding the peel & seeds. Combine the tomato, basil and next 6 ingredients in a blender and blend until smooth.
Cook pasta according to directions on the package in salted boiling water. Drain and rinse with cold water. Steam the green beans until tender, about 7 minutes. Rinse with cold water, drain. Combine the Romaine, tomatoes, pasta & green beans in a large bowl. Serve dressing over each salad.