Author Notes
This is a light yet flavorful green bean salad. It is always a crowd pleaser. The recipes works equally well with grilled or roasted asparagus. —melissav
Ingredients
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1 pound
greens, trimmed and rinsed
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3/4 cup
red onion, diced
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3 tablespoons
balsamic vinegar
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1/2 cup
roasted red peppers, cut into thin strips about 1 inch long
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10
kalamata olives, pitted and roughly chopped
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2 tablespoons
olive oil
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3 tablespoons
pecorino cheese, grated
Directions
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Place the onion in a bowl along with the balsamic vinegar. Set aside.
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Meanwhile, blanch the green beans until crisp tender, about 3-4 minutes depending on whether you have skinny or fat green beans. Drain and place in a bowl of ice water. Once cool, drain and dry.
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Whisk the olive oil into the onions and vinegar.
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Add the roasted red peppers, olives, and green beans. Toss to coat.
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Season to taste with salt and pepper. Go a little easy on the salt since the pecorino will add some salt. Top with the pecorino.
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Enjoy.
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