Balsamic Green Bean Salad

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 71
  • Calories from fat: 30%
  • Fat: 2.4g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 4.4g
  • Carbohydrate: 10.5g
  • Fiber: 0.0g
  • Cholesterol: 2mg
  • Iron: 0.0mg
  • Sodium: 228mg
  • Calcium: 0.0mg

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

Preparation

  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.
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