Green Bean Salad with Lemon Basil Vinaigrette

1½ pounds slender green beans, ends trimmed
1 cup cherry tomatoes, sliced in half
2 tablespoons chopped red onion
2 tablespoons balsamic vinegar
2 tablespoons fresh lemon juice
½ cup water
1/3 cup raw almonds, divided
¼ cup raisins
1/3 cup fresh basil leaves
1 teaspoon Dijon mustard
1 clove garlic

1. Steam green beans for 6 minutes or until crisp-tender. Transfer to a bowl and combine with tomatoes and red onion. 

2. In a high-powered blender, blend the vinegar, lemon juice, water, 1/4 cup of the almonds, raisins, basil, mustard and garlic until smooth.

3. Toss string beans with desired amount of dressing. Chop remaining almonds and sprinkle on top.

Serves: 6