Green Bean Salad With Basil Balsamic And Parmesan Recipes

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BALSAMIC GREEN BEAN SALAD



Balsamic Green Bean Salad image

Serve up those green beans in a whole new way-with a green bean salad recipe! The tangy flavors and crunch of these balsamic green beans complement any special meal or holiday potluck. -Megan Spencer, Farmington Hills, Michigan

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 16 servings (3/4 cup each).

Number Of Ingredients 11

2 pounds fresh green beans, trimmed and cut into 1-1/2-inch pieces
1/4 cup olive oil
3 tablespoons lemon juice
3 tablespoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground mustard
1/8 teaspoon pepper
1 large red onion, chopped
4 cups cherry tomatoes, halved
1 cup (4 ounces) crumbled feta cheese

Steps:

  • Place beans in a 6-qt. stockpot; add water to cover. Bring to a boil. Cook, covered, 8-10 minutes or until crisp-tender. Drain and immediately place in ice water. Drain and pat dry., In a small bowl, whisk oil, lemon juice, vinegar, salt, garlic powder, mustard and pepper. Drizzle over beans. Add onion; toss to coat. Refrigerate, covered, at least 1 hour. Just before serving, stir in tomatoes and cheese.

Nutrition Facts : Calories 77 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 112mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic exchanges

GREEN BEAN SALAD WITH BASIL VINAIGRETTE



Green Bean Salad with Basil Vinaigrette image

Categories     Salad     Bean     Cheese     Vegetarian     Basil     Summer     Bon Appétit

Yield Serves 6

Number Of Ingredients 7

2 pounds green beans, trimmed
3 shallots, minced
2 tablespoons balsamic vinegar or red wine vinegar
1/4 cup olive oil
2/3 cup chopped fresh basil leaves
2/3 cup grated Romano cheese
Additional grated Romano cheese

Steps:

  • Cook beans in large pot of rapidly boiling salted water until just crisp-tender. Rinse with cold water. Drain. Transfer to bowl. Combine shallots and vinegar. Gradually mix in oil. Add basil. Add enough dressing to beans to coat. Gently mix in 2/3 cup cheese. Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill.) Place beans on platter. Top with cheese.

BASIL AND BALSAMIC GREEN BEAN SALAD



Basil and Balsamic Green Bean Salad image

I got this from our CSA newsletter. It's a wonderful dish, full of fresh summer flavor and easy to prepare.

Provided by Chef Jean Louise

Categories     Beans

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb fresh green beans, cleaned, trimmed and quartered
1 pint cherry tomatoes, halved
3/4 cup pine nuts, toasted (1/4 will be reserved for presentation)
1/2 red onion, sliced thin into half moons
1/2 cup fresh basil, sliced into thin strands (chiffonade)
1/4 cup balsamic vinegar (use a good one)
3 tablespoons olive oil
2 garlic cloves
1 teaspoon Dijon mustard
1 teaspoon sugar

Steps:

  • Blanch the green beans in salted boiling water for one or two minutes. Strain then plunge into an ice bath. Strain again, and spread them on a towel to dry while you prep the other ingredients.
  • Combine all ingredients through the basil, reserving 1/4 cup toasted pine nuts.
  • Whisk vinegar, oil, garlic, dijon mustard and sugar until emulsified. Toss with green bean mix. Let the salad marinate for up to an hour, top with the remaining pine nuts. You can serve it immediately, but the longer it marinates, the better it will taste. It was even more delicious for lunch the next day.

Nutrition Facts : Calories 322.8, Fat 27.8, SaturatedFat 2.7, Sodium 26.1, Carbohydrate 17.6, Fiber 6.2, Sugar 6.2, Protein 6.6

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