- 4
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
Preparation
Step 1
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.