Ingredients
2 cups cut fresh green beans or wax beans (1 inch)2 cups fresh or frozen peas, thawed2 medium sweet red or yellow peppers, chopped2 plum tomatoes, chopped1/2 cup finely chopped red onion1 cup mayonnaise3/4 cup loosely packed fresh basil or Italian parsley leaves2 tablespoons red wine vinegar1 garlic clove, quarteredOptional toppings: chopped cashews, chopped pecans, toasted sesame seeds and cooked and crumbled bacon
Preparation
In a saucepan, bring 4 cups water to a boil. Add beans; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove beans and immediately drop into ice water. Drain beans and pat dry; place in a large bowl. Add remaining vegetables.
Place mayonnaise, basil, vinegar and garlic in a food processor; process until blended. Add to vegetables and toss to coat. Refrigerate, covered, at least 1 hour before serving. Just before serving, sprinkle with toppings as desired.
