Make Ahead

Balsamic Green Bean Salad

May 26, 2010
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  • Serves 6-8 as a side
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

What You'll Need
  • 1 pound greens, trimmed and rinsed
  • 3/4 cup red onion, diced
  • 3 tablespoons balsamic vinegar
  • 1/2 cup roasted red peppers, cut into thin strips about 1 inch long
  • 10 kalamata olives, pitted and roughly chopped
  • 2 tablespoons olive oil
  • 3 tablespoons pecorino cheese, grated
  1. Place the onion in a bowl along with the balsamic vinegar. Set aside.
  2. 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.
  3. Whisk the olive oil into the onions and vinegar.
  4. Add the roasted red peppers, olives, and green beans. Toss to coat.
  5. 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.
  6. Enjoy.
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