5 from 3 votes
Green Bean, Yellow Bean, and Tomato Salad with White Balsamic Vinaigrette
Balanced, flavorful, and enjoyable—this recipe has it all.
Prep Time
10 mins
Cook Time
3 mins
Total Time
13 mins
Servings:
4
Course:
Side Dish, Salad
Cuisine:
Italian
Ingredients
Vinaigrette:
- 2 tbsp white balsamic vinegar
- 1 tbsp canola oil
- 1 clove garlic minced
- 1 pinch sugar
- black pepper to taste, sea salt and freshly cracked
- salt to taste, sea salt and freshly cracked
Bean Salad:
- ¾ lb yellow beans trimmed
- ¾ lb green beans trimmed
- ½ cup tomato diced
- 1 tbsp pine nuts toasted
- black pepper to taste, sea salt and freshly cracked
- salt to taste, sea salt and freshly cracked
- Parmesan Cheese shaved
- basil chopped
Instructions
- Combine the vinegar, canola oil, garlic, sugar, sea salt, and freshly cracked pepper, to taste together in a bowl. Whisk until well combined.
- Heat a large saucepan of salted water over high heat. Once the water is boiling, add the green and yellow beans boiling water and cook for 2-3 minutes or until crisp-tender.
- Drain and rinse with cold water to stop the beans from cooking.
- Place the green and yellow beans, diced tomatoes, and pine nuts, in a serving bowl with some of the well-whisked balsamic vinaigrette.
- Place on the serving plate and season with sea salt and freshly cracked pepper, to taste.
- Sprinkle the top with shaved Parmesan and chopped basil. Serve. Enjoy.
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