Balsamic green bean salad

    (64)
    25 min

    This salad is the perfect accompaniment to any meal, and transports well for a picnic. The cool, crunchy green beans make this a great summer dish.


    77 people made this

    Ingredients
    Serves: 4 

    • 500g (16 oz) fresh green beans, trimmed
    • 2 tablespoons chopped shallots
    • 2 tablespoons chopped garlic
    • 4 tablespoons balsamic vinegar
    • 2 to 4 tablespoons extra-virgin olive oil

    Method
    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Place green beans in a large saucepan. Fill with enough water to cover green beans, and bring to a boil over high heat. Reduce heat to medium low, and simmer 10 minutes. Drain, and let cool.
    2. In a bowl, stir together shallots, garlic, balsamic vinegar, and oil. Pour over green beans. Cover, and refrigerate at least 1 hour. Serve cold.
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    Reviews & ratings
    Average global rating:
    (64)

    Reviews in English (54)

    by
    5

    Took shortcuts. I cooked the beans for 5 minutes. Next time I'll just blanch them to keep them extra crispy. Also, I'd probably make it the day before because it tasted better the next day.  -  03 Sep 2010

    by
    4

    This was a nice summer side dish. We dipped bread into the leftover dressing...can't let a good thing go to waste!!  -  03 Sep 2010

    by
    104

    First time I made this, I waited 24 hours as it chilled and flavors melded in the fridge. I ended up eating the whole pound of beans in one shot. Three things that improve this, as far as I'm concerned: 1) Instead of boiling or steaming the green beans, toss them with a little olive oil so they get thinly coated, and then roast them on an aluminum foil covered sheet pan at 450F for 14 minutes. The beans taste better this way, plus the dressing sticks to them a bit better. 2) Throw some red pepper flake and fresh ground black pepper in the dressing. 3) Unless you're having some bread on the side, you can cut the amount of the liquid in the dressing by about 20%. Also, since you're not cooking the oil/vinegar, use extra-virgin olive oil.  -  10 May 2006  (Review from Allrecipes US | Canada)

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