- I needed a recipe that was quick to prepare and had just a handful of ingredients. This green bean salad fit the bill perfectly! 15 minutes to prepare it and then put it in the fridge! On a busy day, what more could I want! This is the perfect summer side for grilled dinners or even a cool quick lunch!
- You'll need:
- 2 pounds trimmed fresh green beans
- ⅓ cup olive oil
- 3 tablespoons red wine vinegar
- 4 cloves minced garlic
- 1 tablespoon Dijon mustard
- 2 ½ teaspoons kosher salt
- ¼ teaspoon black pepper
- 1 small red onion thinly sliced or 3 green onions chopped
- 1 pint cherry tomatoes halved
- ¼ cup parmesan cheese
Instructions
Place the green beans in a large stock pot. Cover the green beans with water 2 inches above the beans. Place on the stove over high heat and bring to a boil. Once at a boil, lower the heat to medium and simmer for 5 minutes. Strain and set aside.
In a large bowl whisk together the olive oil, vinegar, garlic, Dijon, salt, and pepper.
In a large bowl whisk together the olive oil, vinegar, garlic, Dijon, salt, and pepper.
Add the warm green beans and onion, toss to coat. Cover with plastic wrap and place in the refrigerator to chill for 4 hours or longer if you can.
Before serving add the tomatoes and cheese.
Toss to combine and serve immediately.
