Green Bean Salad
Servings: 12
Calories: 98kcal
A fresh green bean salad with red onion, cherry tomatoes, and a tangy Dijon vinaigrette. Served cold or at room temperature.
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Equipment
Ingredients
- 2 pounds fresh green beans , trimmed
- 1/3 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 4 cloves fresh garlic , minced or grated
- 1 tablespoon dijon mustard
- 1 teaspoon coarse kosher salt
- 1/4 teaspoon black pepper
- 1 small red onion , thinly sliced
- 1 pint cherry tomatoes , cut in half
- 1/4 cup parmesan cheese , freshly grated
Instructions
- Place the trimmed 2 pounds fresh green beans in a large stock pot. Cover the green beans with water 2 inches above the beans. Place on the stove over high heat, and bring to a boil. Once at a boil, lower the heat to medium and simmer for 5 minutes. Strain and set aside.
- In a large bowl whisk together the 1/3 cup extra virgin olive oil, 3 tablespoons red wine vinegar, minced or grated 4 cloves fresh garlic, 1 tablespoon dijon mustard, 1 teaspoon coarse kosher salt, and 1/4 teaspoon black pepper. Add the warm green beans and sliced 1 small red onion, toss to coat. Cover with plastic wrap and place in the fridge to chill for a minimum of 4 hours, but up to overnight.
- Right before serving, toss the halved 1 pint cherry tomatoes and freshly grated 1/4 cup parmesan cheese, toss to combine, and serve immediately.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Nutrition
Calories: 98kcal | Carbohydrates: 8g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 251mg | Potassium: 269mg | Fiber: 3g | Sugar: 4g | Vitamin A: 732IU | Vitamin C: 19mg | Calcium: 62mg | Iron: 1mg
