Green Bean Salad with Fresh Tomato Chutney

1. 1

   Cook beans in large pot of boiling salted water until crisp-tender, about 6 minutes.

2. 2

   Drain; rinse with cold water and drain again.

3. 3

   Pat dry.

4. 4

   (Beans can be made 1 day ahead.

5. 5

   Wrap in paper towels and store in resealable plastic bags; refrigerate.)

6. 6

   Chop tomatoes in processor using on/off turns.

7. 7

   Add brown sugar, garlic, ginger, cumin, and chile.

8. 8

   Process until almost smooth.

9. 9

   Pour tomato mixture over beans; toss to coat.

10. 10

    Cover and refrigerate until cold, about 4 hours.

11. 11

    Season to taste with salt and pepper.

12. 12

    Arrange beans on large platter and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.