Green Bean Salad With Basil Balsamic And Parmesan Recipes

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GREEN BEAN SALAD WITH BASIL, BALSAMIC, AND PARMESAN



Green Bean Salad with Basil, Balsamic, and Parmesan image

Bean salad is a common cold salad composed of various cooked beans - green beans, yellow wax beans, garbanzo beans, kidney beans - and typically fresh raw onions, peppers, and/or other vegetables, tossed in a vinaigrette or vinegar and characteristically sweetened with sugar. It can also be prepared as a pickled dish. Bean salad is a popular choice for home canning. Salads prepared with this method should be used within a year for best quality.

Provided by admin

Categories     Breakfast     Dinner     Lunch     Vegerarian

Time 30m

Yield 6

Number Of Ingredients 11

3 tablespoons oil
4 cups Green Beans
75 grams Parmesan Cheese
32 grams Basil
12 tablespoons Balsamic Vinegar
1 dash Pepper
1 dash Salt
2 cups Onion
1 cup Sliced Cucumber
4 tablespoons Crispy Fried Onion
Salted Peanuts

Steps:

  • Soak chopped onions in water: Place the chopped onions in a small bowl of water. This will help take the edge off the onions. Let sit while you prepare the rest of the salad.
  • Blanch the green beans: Bring a large pot of salted water to a boil (2 Tbsp salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp.
  • Bring a large pot of salted water to a boil (2 Tbsp salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp. Fresh young beans should cook quickly. Older, tougher beans may take longer. While the beans are cooking, prepare a large bowl of ice water. When the beans are ready, use a slotted spoon to remove them from the boiling water to the ice water to stop the cooking. Drain the green beans and the red onions.
  • Toss with red onion, balsamic, Parmesan: Place the green beans, red onion, and chopped basil in a large bowl. Sprinkle in the olive oil, toss to coat. Sprinkle in the balsamic and Parmesan cheese. Toss to combine. Season to taste with salt and freshly ground black pepper.
  • Chill until ready to serve. Overlap the cucumber and tomato on the side of each plate, sprinkle over the crispy fried onions.

Nutrition Facts : Calories 1090 calories, Carbohydrate 800 grams, Cholesterol 250 milligrams, Fat 85 grams, Fiber 64 grams, Protein 42 grams, SaturatedFat 120 grams, ServingSize 600, Sodium 255 milligrams, Sugar 5 grams, TransFat 100 grams

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