Green Bean Salad with Roasted Tomatoes and Sun-Dried Tomato Dressing

I am always looking for a great green bean recipe and I have finally found one.  This dish will dress up any meal.  It is both beautiful and delicious and best of all, easy to make.  The sun-dried tomato dressing is terrific.  Thank-you, Trisha Yearwood (also, see her Bacon-Onion Jam recipe)!

I added roasted chopped almonds, which was kind of gilding the lily.

4 servings
10 calculated points

Ingredients

• ½ 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
• ½ teaspoon honey
• 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

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.