Balsamic Green Bean & Red Onion Salad W/ Multigrain Croutons
photo by Carla C.
- Ready In:
- 25mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
-
For Green Bean and Red Onion Salad
- 1 lb fresh green beans
- 1 red onion, halved & sliced thin
- 1 garlic clove, minced
- 1⁄4 cup balsamic vinegar (good quality)
- 3 tablespoons olive oil (good quality)
- salt & freshly ground black pepper, to taste
- 1 large ziploc bag
- freshly grated parmesan cheese
-
For Multigrain Croutons
- 1 loaf multigrain French bread, rustically cut into 1 inch pieces
- olive oil
- garlic powder, to taste
- dried Italian herb seasoning, to taste
- salt, to taste
directions
-
For Green Bean & Red Onion Salad:
- Cook green beans until just tender crisp, drain and immediately set in an ice bath (or cold water) to stop the cooking process.
- Once green beans have cooled to (at least) room temperature and drain.
- In a large zip-lock bag add the fresh green beads, sliced red onion, minced garlic, balsamic vinegar, olive oil and salt and freshly ground black pepper to taste.
- Gently fumble zip-lock bag until all ingredients are well mixed; set in the refrigerator until ready to serve.
-
For Multigrain Croutons:
- Preheat oven to 300°F.
- Spray a large cookie sheet with non-stick cooking spray.
- Spread out multi-grain french loaf pieces evenly over the cookie sheet and drizzle with olive oil.
- Sprinkle with garlic powder, dried Italian herbs and salt - enough to suit your taste; give a gentle stir.
- Bake multi-grain croutons roughly 15 to 18 minutes or until croutons are lightly brown and dry (yet still ever so slightly chewy), gently mixing once halfway during baking.
- Assemble green bean & red onion salad on a serving plate.
- Top with multi-grain croutons and sprinkle with freshly grated Parmesan cheese.
- Enjoy!
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Reviews
-
I thought this was pretty good. I cooked the beans in the microwave for about 3 minutes. Then added the sliced onions and cooked for another minute. (I don't like onions fresh). Then I served it over a lettuce and tomato salad since it seemed weird to have it plain. Even my toddler daughter loved the beans! I made croutons but just used homemade sourdough bread. They ended up a little too hard so next time I won't cook them so long.
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I like all of the ingredients in this salad, but have realized that I am just not a cold green bean fan. I got distracted momentarily, and slightly overcooked my green beans. In order to get the perfect tender/crisp stage, it is important to pay attention to the pot. I also didn't have multi-grain french bread, and used regular. These are all good flavors, but just not a texture that I wish to eat cold.
RECIPE SUBMITTED BY
Carla C.
Netherlands
<p><br /> <br />My most used and favorite cookbook is the 1946 edition of Fannie Farmer's Boston Cooking School handed down to me from my Mother. <br /> <br />My most favorite kitchen utensils are a set of Johnson & Wales knives given to me by my mother, a professional chef. <br /> <br />I enjoy traveling to exotic places, trying new foods and bringing home rare ingredients to expirement with. <br /> <br />I work fulltime as a lab technician for a local diagnostic center. In addition to that, during my free time I'm either at the gym, listening to music, tending to my herb garden and/or trying out new recipes & ideas in the kitchen. <br /> <br />I am a classically trained singer and musician, passionate about music. <br /> <br />My favourite thing to do is sit outside in my garden with my husband, a glass of wine, good food, music & a few good friends. <br /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/AnimatedHostChallengeBanner.gif alt= /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket - Video and Image Hosting /></p>