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Balsamic Green Bean & Red Onion Salad W/ Multigrain Croutons

Balsamic Green Bean & Red Onion Salad W/ Multigrain Croutons created by - Carla -

This is a salad I make frequently during the summer months with freshly picked green beans. It is simple to prepare and delicious. I use a zip-lock bag when making this salad, it makes bringing the salad for a picnic easy and clean up a snap. :)

Ready In:
25mins
Serves:
Units:

ingredients

  • For Green Bean and Red Onion Salad

  • 1 lb fresh green beans
  • 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
  • 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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RECIPE MADE WITH LOVE BY

@- Carla -
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@- Carla -
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"This is a salad I make frequently during the summer months with freshly picked green beans. It is simple to prepare and delicious. I use a zip-lock bag when making this salad, it makes bringing the salad for a picnic easy and clean up a snap. :)"
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  1. Chef Tweaker
    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.
    Reply
  2. Ms B.
    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.
    Reply
  3. Ms B.
    Balsamic Green Bean & Red Onion Salad W/ Multigrain Croutons Created by Ms B.
    Reply
  4. - Carla -
    Balsamic Green Bean & Red Onion Salad W/ Multigrain Croutons Created by - Carla -
    Reply
  5. - Carla -
    Balsamic Green Bean & Red Onion Salad W/ Multigrain Croutons Created by - Carla -
    Reply
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