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Balsamic Green Bean Salad

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  Green beans 1 Pound
  Water 1⁄2 Cup (8 tbs)
  Diced tomato 1⁄2 Cup (8 tbs)
  Balsamic vinegar 3 Tablespoon
  Grated parmesan 2 Tablespoon
  Anchovy paste 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Pine nuts 1 Tablespoon, toasted

Wash beans; trim ends, and remove strings.
Place 1/2 cup water in a large Dutch oven; bring to a boil.
Add green beans; cover, reduce heat, and simmer 10 minutes or until crisp-tender.
Plunge beans immediately into ice water for 5 minutes; drain.
Place beans in a large bowl.
Add tomato; toss well.
Combine vinegar and next 4 ingredients in a small bowl, stirring well.
Pour vinegar mixture over vegetable mixture; toss gently.
Cover and marinate in refrigerator at least 3 hours, stirring occasionally.
Sprinkle with pine nuts just before serving.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 475 Calories from Fat 176

% Daily Value*

Total Fat 21 g31.6%

Saturated Fat 6.1 g30.6%

Trans Fat 0 g

Cholesterol 28.1 mg9.4%

Sodium 574.9 mg24%

Total Carbohydrates 50 g16.7%

Dietary Fiber 17.9 g71.5%

Sugars 16.4 g

Protein 25 g49.4%

Vitamin A 17.8% Vitamin C 24.4%

Calcium 42.5% Iron 10.2%

*Based on a 2000 Calorie diet

Balsamic Green Bean Salad Recipe