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