Green Bean Salad with Basil, Balsamic and Parmesan
So after several weeks of beautiful weather I finally got around to planning a family al-fresco lunch and guess what? Yep, it rained!! Typical eh. The sun came out later and it was a beautiful afternoon but our Sunday lunch was eaten indoors.
I made two salads to accompany the salmon and new potatoes and this was one of them. It’s so simple yet really delicious and it keeps well in the fridge for a few days (I’ll be having the last of it for lunch today).
- 225g trimmed green beans, cut into 2 to 3 inch long pieces
- 1/2 medium red onion, finely diced
- 2 Tbsp balsamic vinegar
- 4 Tbsp olive oil
- 1 packet (25g) fresh basil leaves, chopped
- 25g grated parmesan cheese
- Salt & Pepper
- Placed the chopped onion in a small bowl of cold water. This will help the onion to 'mellow'.
- Lightly cook the beans in a large saucepan of salted boiling water. 4-5 minutes should be enough; you want the beans to have some "bite" to them.
- When the beans are ready, remove them from the boiling water and immediately place them in a pan of cold water to stop them from cooking any further.
- In a large bowl mix together the balsamic vinegar, olive oil, basil leaves and a pinch of salt and black pepper.
- Drain the beans and onions and add to the bowl, stirring to ensure all the beans are coated.
- Sprinkle over the cheese and toss to combine.