Balsamic Green Bean Salad

Oxmoor House
4 servings.


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1 pound fresh green beans
1/2 cup water
1/2 cup diced tomato
3 tablespoons balsamic vinegar
2 tablespoons grated Parmesan cheese
1 teaspoon anchovy paste
1/4 teaspoon pepper
2 cloves garlic, minced
1 tablespoon pine nuts, toasted


Wash beans; trim ends, and remove strings.

Place 1/2 cup water in a large Dutch oven; bring to a boil. Add green beans; cover, reduce heat, and simmer 10 minutes or until crisp-tender. Plunge beans immediately into ice water for 5 minutes; drain. Place beans in a large bowl. Add tomato; toss well.

Combine vinegar and next 4 ingredients in a small bowl, stirring well. Pour vinegar mixture over vegetable mixture; toss gently. Cover and marinate in refrigerator at least 3 hours, stirring occasionally. Sprinkle with pine nuts just before serving. Serve with a slotted spoon.

Created date

August 2009

Nutritional Information

Calories 71
Caloriesfromfat 30 %
Fat 2.4 g
Satfat 0.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 4.4 g
Carbohydrate 10.5 g
Fiber 0.0 g
Cholesterol 2 mg
Iron 0.0 mg
Sodium 228 mg
Calcium 0.0 mg