The recipe for Two Bean Salad with Basil Vinaigrette in Smitten Kitchen Keepers didn’t really jump out at me initially. But as I was looking for ideas for something light to have alongside tomatoes and burrata it seemed perfect. I served it with some quinoa to round it out a bit and it was a nice, fresh side dish.

I made the basil vinaigrette a couple of days ahead of time and stored it in the fridge. My basil wasn’t minced very well, I think because I used my mini food processor. There’s not a lot of liquid in this vinaigrette, so the basil leaves weren’t moving around very much. Now that I think about it, I bet the blades on that are fairly dull, I think it’s at least 20 years old. (Perhaps I should replace it…)

I didn’t make any changes to this, though I have no idea if I had the amount of green beans she called for; I just used a quart of them that I picked up at the farmer’s market.