Balsamic Green Bean & Red Onion Salad W/ Multigrain Croutons

Recipe by - Carla -
READY IN: 25mins


  • For Green Bean and Red Onion Salad
  • 1
    red onion, halved & sliced thin
  • 1
    garlic clove, minced
  • 14
    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
  • garlic powder, to taste
  • dried Italian herb seasoning, to taste
  • salt, to taste


  • 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!