I almost didn’t make this salad, but I am so glad I did.  I am not a huge green bean fan, but they tasted fantastic in this dish.  The sun-dried tomato dressing was absolutely incredible.  I can’t wait to make this again.

Recipe adapted from Food Network

Ingredients:

Sun-Dried Tomato Dressing-

½ cup oil packed sun-dried tomatoes drained, plus 1/3 of the oil

1 tablespoon red wine vinegar

1 tablespoon white balsamic vinegar

1 tablespoon honey

Salad-

1 cup mixed color cherry tomatoes halved

¼ cup red onion diced

1 pound green beans or wax beans trimmed

1 tablespoon olive oil

Directions:

Sun-Dried Tomato Dressing–

• Add the sun-dried tomatoes, oil, vinegars, and honey to a blend or food processor. 
• Blend/pulse until combined.
• Set aside.

Salad-

• Pre-heat the oven to 425 degrees.  Line a baking sheet with aluminum foil and spray with olive oil spray.
• Bring a large pot of water to boil.
• Toss the tomatoes and red onion with olive oil.  Roast for 15-20 minutes.
• Boil the green beans for 3 minutes.  Drain and rinse with cold water.
• Add the green beans to the baking sheet.  Bake for 5-10 minutes.
• Transfer the green beans, tomatoes, and onions to a medium bowl.  Add in sun-dried tomato dressing to taste. 
• If you do not use all of the dressing you can save it to use on salads.