Salad is any of a wide variety of dishes including: green salads; vegetable salads; long beans; salads of pasta, legumes, or grains; mixed salads incorporating meat, poultry, or seafood; and fruit salads. They often include vegetables and fruits.
Typically it’s served with a sunny side up egg (love how the yolk runs into the rice!) and a side of fresh cucumber and tomato (no dressing) to make a meal of it.
Green Bean Salad with Balsamic & Parmesan
Description
Bean salad is a common cold salad composed of various cooked beans – green beans, yellow wax beans, garbanzo beans, kidney beans – and typically fresh raw onions, peppers, and/or other vegetables, tossed in a vinaigrette or vinegar and characteristically sweetened with sugar. It can also be prepared as a pickled dish. Bean salad is a popular choice for home canning. Salads prepared with this method should be used within a year for best quality.
Ingredients
Optional Toppings
Instructions
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Soak chopped onions in water: Place the chopped onions in a small bowl of water. This will help take the edge off the onions. Let sit while you prepare the rest of the salad.
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Blanch the green beans: Bring a large pot of salted water to a boil (2 Tbsp salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp.
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Toss with red onion, balsamic, Parmesan: Place the green beans, red onion, and chopped basil in a large bowl. Sprinkle in the olive oil, toss to coat. Sprinkle in the balsamic and Parmesan cheese. Toss to combine. Season to taste with salt and freshly ground black pepper.
Serving Size 600
Servings 6
- Amount Per Serving
- Calories 1090kcal
- Calories from Fat 78kcal
- % Daily Value *
- Total Fat 85g131%
- Saturated Fat 120g600%
- Trans Fat 100g
- Cholesterol 250mg84%
- Sodium 255mg11%
- Potassium 240mg7%
- Total Carbohydrate 800g267%
- Dietary Fiber 64g256%
- Sugars 5g
- Protein 42g84%
- Vitamin A 31 IU
- Vitamin C 67 mg
- Calcium 80 mg
- Iron 90 mg
- Vitamin D 4 IU
- Vitamin E 50 IU
- Vitamin K 98 mcg
- Thiamin 26 mg
- Riboflavin 45 mg
- Niacin 16 mg
- Vitamin B6 93 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Swaps and Substitutions
You can easily customize this highly versatile salad according to your own tastes or what's coming up in your garden. Here are a few suggestions:
- Herbs: Try parsley, cilantro, or mint in addition to or instead of basil.
- Cheese: Crumble feta over the salad in place of Parmesan.
- Toppings: Dress it up with other toppings, such as halved cherry tomatoes, toasted nuts (e.g., walnuts, pine nuts, slivered almonds), and chopped hard-boiled eggs.
How to Store Green Bean Salad
Refrigerate your salad in an airtight container for up to 5 days. In fact, this is one that tastes even better after a day in the fridge.
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