Green Bean,Yellow Bean, and Tomato Salad with White Balsamic Vinaigrette

I served this side dish to go along with the Garlicky Roasted Potatoes with Herbs and the Herb Roasted Chicken (recipe will post tomorrow).  This salad was simple to prepare and a hit with the whole family.  Even my kids, who don’t love green beans, enjoyed this dish.  I especially loved the addition of crunchy pine nuts and freshly shaved Parmesan cheese.  It was a nice and light side dish but full of flavor.

Combine the vinegar, canola oil, garlic, sugar, sea salt, and freshly cracked pepper, to taste together in a bowl.  Whisk until well combined.

Heat a pan of salted water over high heat.  Once the water is boiling, add the green and yellow beans to the water; boil for 2-3 minutes or until crisp tender.  Drain and rinse with cold water to stop the beans from cooking.

Toss the cooked green and yellow beans, diced tomatoes, and pine nuts together with the balsamic vinaigrette in a bowl.  Place on the serving plate then season with sea salt and freshly cracked pepper, to taste then sprinkle the top with shaved Parmesan and chopped basil.  Serve.  Enjoy. 

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Green Bean,Yellow Bean, and Tomato Salad with White Balsamic Vinaigrette

Yield: 4

Prep Time: 10 min.

Cook Time: 3 min.

Total Time: 15 min.

Ingredients:

2 tbsp white balsamic vinegar
1 tbsp canola oil
1 clove of garlic, minced
1 pinch of sugar
Sea salt and freshly cracked pepper, to taste
3/4 lb of green and yellow beans, trimmed
1/2 cup of tomatoes, diced
1 tbsp toasted pine nuts
Shaved Parmesan
Basil, chopped

Directions:

Combine the vinegar, canola oil, garlic, sugar, sea salt, and freshly cracked pepper, to taste together in a bowl. Whisk until well combined.

Heat a pan of salted water over high heat. Once the water is boiling, add the green and yellow beans to the water; boil for 2-3 minutes or until crisp tender. Drain and rinse with cold water to stop the beans from cooking.

Toss the cooked green and yellow beans, diced tomatoes, and pine nuts together with the balsamic vinaigrette in a bowl. Place on the serving plate then season with sea salt and freshly cracked pepper, to taste then sprinkle the top with shaved Parmesan and chopped basil. Serve. Enjoy.

Adapted recipe by For the Love of Cooking
Original recipe inspired by Cooking Light

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18 Responses to “Green Bean,Yellow Bean, and Tomato Salad with White Balsamic Vinaigrette”

  1. 1

    Carmen Rosa — June 26, 2012 @ 1:50 am

    Gorgeous, so fresh and vibrant. Love the flavors, delicious !!!!!

    [Reply]

  2. 2

    Jenn's Food Journey — June 26, 2012 @ 5:23 am

    What a beautiful salad, Pam! Simple, yet a lot of flavor!

    [Reply]

  3. 3

    Andrea@WellnessNotes — June 26, 2012 @ 5:46 am

    I love how colorful this dish is!

    [Reply]

  4. 4

    Sues — June 26, 2012 @ 6:48 am

    I LOVE recipes like this for the summer! So simple, fresh, and colorful :)

    [Reply]

  5. 5

    Caralyn @ glutenfreehappytummy — June 26, 2012 @ 8:49 am

    what a gorgeous salad! those colors! wow!

    [Reply]

  6. 6

    Kris — June 26, 2012 @ 11:14 am

    Such a pretty dish! I am going to be harvesting the first of my green beans for dinner tonight!!!!! Do you garden Pam?
    Kris

    [Reply]

    • Peggy Recker replied: — June 26th, 2012 @ 1:48 pm

      That looks delicious! Are yellow beans in yet? I can’t seem to find them.

      [Reply]

  7. 7

    gloria — June 26, 2012 @ 11:17 am

    Look delicious Pam and really love your pictures!!

    [Reply]

  8. 8

    Elizabeth — June 26, 2012 @ 1:06 pm

    Wow! So simple and colorful. I’m not an expert chef so this is definitely a recipe I can handle, thank you!

    [Reply]

  9. 9

    Rhonda (@diningalone) — June 26, 2012 @ 2:21 pm

    I really need more fiber in my diet and this looks perfect for summer, a lighter way to get that nutrition!

    [Reply]

  10. 10

    Joanne — June 26, 2012 @ 5:48 pm

    I really want to get myself to LOVE green beans. Like, really really. this salad might just do it!

    [Reply]

  11. 11

    Words Of Deliciousness — June 26, 2012 @ 8:42 pm

    Sounds yummy. I am going to try this when my beans are ready in the garden. I love the colors.

    [Reply]

  12. 12

    Loly — June 27, 2012 @ 8:13 am

    WOW, amazing colours..
    Loly

    [Reply]

  13. 13

    Chris — June 27, 2012 @ 10:46 am

    This is too dull looking, you should add some color (snicker).
    Looks vibrant, Pam. Your parmesan shavings reminded me, I need to run to the farm to get some Manchego.

    [Reply]

  14. 14

    Jenna@littlekitchenbigflavors — June 28, 2012 @ 4:24 pm

    Pinned this one! I love the bright, vibrant colors. And I know that beans are not too far off in my CSA share. This looks like a great summer side dish!

    [Reply]

  15. 15

    Kiné Camara — December 18, 2012 @ 10:14 pm

    Thanks for this great salad! I made it tonight with the Ricotta, Mushroom, and Herb Stuffed Chicken Breasts and it was a huge hit! Can’t wait to make more of your recipes!

    [Reply]

  16. 16

    Patti — August 26, 2013 @ 8:04 pm

    Wow, beautiful and delicious! My 2 1/2 year old even liked it. It helped that I called the beans crispy french fries.

    [Reply]

  17. 17

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