Haricots Verts Salad

Ingredients

• 1 1/2 tablespoons extra-virgin olive oil
• 2 garlic cloves, minced
• 3 tablespoons pine nuts, toasted and divided
• 2 tablespoons red wine vinegar
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper
• 16 large basil leaves (about 1/2 cup)
• 1 1/2 lbs French haricots vert
• 3 tablespoons chopped ready-to-use sun-dried tomatoes

Directions

1. 1

   Heat oil and garlic in a small skillet over medium heat; cook 2 minutes, stirring occasionally. Remove from heat; cool slightly.

2. 2

   Combine garlic mixture, 1 tablespoon nuts, vinegar, 1/4 teaspoon salt, pepper, and basil in a food processor; pulse until well combined.

3. 3

   Cook beans in boiling water 4 minutes or until crisp-tender; drain. Rinse under cold water; drain.

4. 4

   Place in a large bowl. Add basil mixture and remaining 1/4 teaspoon salt; toss to coat. Sprinkle with 2 tablespoons nuts and tomatoes.