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Balsamic Green Bean Salad

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Ingredients
  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
Directions

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

Cuisine: 
American
Course: 
Side Dish
Dish: 
Salad
Restriction: 
Vegetarian

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