This green bean salad is the epitome of summer with its crisp-tender green beans, shreds of basil and a brightly tangy vinaigrette. Use purple basil, if you can find it, to add a touch of contras to the bright green beans. I used a combination of regular green beans and "rattlesnake" green beans, but you can use whatever fresh green beans might be growing in your garden or that's available at your supermarket. (Larger Image.)

See Also

Black Bean and Barley Salad

Tangy Asian Cucumber Salad

Caesar Salad