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Balsamic Green Bean Salad

Yield 4 servings.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Wash beans; trim ends, and remove strings.

  2. 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.

  3. 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.

Light and Luscious