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).

Green bean salad


Green Bean Salad with Basil, Balsamic & Parmesan
Serves 6
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Prep Time
10 min
Cook Time
5 min
Prep Time
10 min
Cook Time
5 min
  1. 225g trimmed green beans, cut into 2 to 3 inch long pieces
  2. 1/2 medium red onion, finely diced
  3. 2 Tbsp balsamic vinegar
  4. 4 Tbsp olive oil
  5. 1 packet (25g) fresh basil leaves, chopped
  6. 25g grated parmesan cheese
  7. Salt & Pepper
  1. Placed the chopped onion in a small bowl of cold water. This will help the onion to 'mellow'.
  2. 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.
  3. 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.
  4. In a large bowl mix together the balsamic vinegar, olive oil, basil leaves and a pinch of salt and black pepper.
  5. Drain the beans and onions and add to the bowl, stirring to ensure all the beans are coated.
  6. Sprinkle over the cheese and toss to combine.

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