A Fresh Twist on Salad
Nothing beats a refreshing salad, especially when fresh green beans are involved! This Green Bean Salad with Basil, Balsamic & Parmesan delivers a delightful explosion of flavors that will have you wishing you doubled the batch. Whether you’re prepping for a dinner party or just need a light snack, this salad is here to make your taste buds dance! 💃
Why Make This Recipe
So, why dive into making this salad? For starters, it’s super easy to whip up! In just a few steps, you get a colorful dish that’s packed with nutrients. Plus, the combination of tangy balsamic, aromatic basil, and nutty Parmesan makes it a flavor powerhouse.
And let’s be real—who doesn’t love a salad that’s both eye-catching and mouth-watering? It’s perfect for any meal, plus it helps you show off your culinary skills (wink wink).
How to Make Green Bean Salad with Basil, Balsamic & Parmesan
Making this salad is as easy as 1-2-3! Here’s how you can bring this deliciousness to your table:
Ingredients:
- 1½ lbs fresh green beans, trimmed and cut into 2–3 inch pieces
- Kosher salt (for boiling water + seasoning)
- ½ cup finely chopped red onion or shallots
- 2 tbsp balsamic vinegar
- 4 tbsp extra virgin olive oil
- ¾ cup chopped fresh basil leaves
- ¾ cup freshly grated Parmesan cheese (~1½ oz)
- Freshly ground black pepper, to taste
Directions:
- Bring a large pot of salted water to a boil.
- Add the green beans and blanch for 2–3 minutes until they’re bright green and crisp-tender.
- Drain and immediately toss them into an ice bath to stop the cooking. Drain again and pat dry.
- In a large bowl, whisk together balsamic vinegar and olive oil.
- Toss the red onion, green beans, basil, and Parmesan until everything is beautifully coated.
- Season with salt and a fresh crack of black pepper to taste.
- Serve it chilled or at room temperature.
Easy peasy, right? Enjoy those vibrant colors! 🌈
How to Serve Green Bean Salad with Basil, Balsamic & Parmesan
Wondering how to plate this stunning salad? You can serve it as a side dish with grilled chicken or fish, or even as part of a potluck spread. Feeling extra fancy? Garnish with more Parmesan or a sprinkle of nuts for some crunch. Your friends will be asking for the recipe, and you can act all humble about it. 😉
How to Store Green Bean Salad with Basil, Balsamic & Parmesan
If you’ve managed to have leftovers (seriously, how?!), no worries! Store the salad in an airtight container in the fridge for up to 3 days. Just remember that the longer it sits, the more the greens will wilt and lose that fresh crunch. But hey, still delicious!
Tips to Make Green Bean Salad with Basil, Balsamic & Parmesan
- Blanching is key! Keep an eye on those green beans; overcooking them is a total no-no.
- Feel free to switch out the balsamic vinegar with red wine vinegar for a twist.
- Using fresh basil makes a huge difference! Dried basil just won’t cut it here.
- Add some crunch with toasted pine nuts or walnuts if you’re feeling adventurous.
Variation
Want to switch it up? Try adding some cherry tomatoes for a pop of color and sweetness, or maybe some feta cheese instead of Parmesan for a tangy twist. Get creative—this salad can handle it!
FAQs
Can I use frozen green beans?
- Technically, yes. But fresh green beans are the way to go for that crunch! If using frozen, make sure to thaw and drain them well.
How can I make this salad vegan?
- Easy peasy! Just skip the Parmesan or replace it with a dairy-free alternative. Your salad will still be fabulous!
What other herbs can I use?
- Chives, parsley, or even cilantro can be great options! Go with what you love best or what you have on hand.
Now, go ahead and treat yourself (and your friends) to this scrumptious Green Bean Salad with Basil, Balsamic & Parmesan. Your taste buds will thank you! 😋
Green Bean Salad with Basil, Balsamic & Parmesan
Ingredients
Method
- Bring a large pot of salted water to a boil.
- Add the green beans and blanch for 2–3 minutes until they’re bright green and crisp-tender.
- Drain and immediately toss them into an ice bath to stop the cooking. Drain again and pat dry.
- In a large bowl, whisk together the balsamic vinegar and olive oil.
- Toss the red onion, green beans, basil, and Parmesan until everything is beautifully coated.
- Season with salt and a fresh crack of black pepper to taste.
- Serve it chilled or at room temperature.