Prep 20 mins
Cook 0 mins
I got this from our CSA newsletter. It's a wonderful dish, full of fresh summer flavor and easy to prepare.
- 1 lb fresh green beans, cleaned, trimmed and quartered
- 1 pint cherry tomatoes, halved
- 3⁄4 cup pine nuts, toasted (1/4 will be reserved for presentation)
- 1⁄2 red onion, sliced thin into half moons
- 1⁄2 cup fresh basil, sliced into thin strands (chiffonade)
- 1⁄4 cup balsamic vinegar (use a good one)
- 3 tablespoons olive oil
- 2 garlic cloves
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar
- Blanch the green beans in salted boiling water for one or two minutes. Strain then plunge into an ice bath. Strain again, and spread them on a towel to dry while you prep the other ingredients.
- Combine all ingredients through the basil, reserving 1/4 cup toasted pine nuts.
- Whisk vinegar, oil, garlic, dijon mustard and sugar until emulsified. Toss with green bean mix. Let the salad marinate for up to an hour, top with the remaining pine nuts. You can serve it immediately, but the longer it marinates, the better it will taste. It was even more delicious for lunch the next day.
Dad and I both thank you for introducing us to this recipe. I made it this evening to go with Recipe #178067. I used fresh garden green beans and basil. I did not have cherry tomatoes so I substituted a couple of Roma tomatoes. Something I will make again.
Very nice bean salad. Beware that the longer it sits, the more ugly it becomes as the vinegar browns the veggies. Perhaps white balsamic would have been a better choice. . .now I know! Nice, healthy side dish for our grilled chicken this evening.