Warm Green Bean SaladJune 12, 2011
I found this recipe for warm green bean salad in an issue of Everyday Food. It was a suggested that the salad be served with steak. I made it with a thin sirloin strip steak that I had cut in 4-inch strips. But this salad would be great with chicken breasts or some salmon.
The recipe called for a can of cannellini beans which I didn’t have, so I added the pine nuts. It also suggested that the tomatoes be added when you add the garlic, but my husband is not a fan of warm tomatoes, plus when you add the tomatoes to the warm green beans, they do get warmed through.
I loved the flavor of this salad. I loved the use of the green beans. My husband and Meeshie loved it too. Fresh veggies served in a way that everyone loved? That’s a win in my book!
Oh, and did I mention it is one of those dishes that is done in no time? The salad only took about 15 minutes from start to finish. Love something tasty and quick during the week, especially during the summer. Next time I make this I’m going to throw it all on the grill. I recently bought a wonderful cast iron pan from Crate and Barrel that would work really well for this recipe, but then in the summer there isn’t too much I won’t cook on the grill instead of using the stove.
- 1 T Extra Virgin Olive Oil
- 3/4 lb Green Beans, trimmed and cut into 1-inch pieces.
- 2 Garlic Cloves, sliced thin
- 8 oz Grape Tomatoes
- 1/4 C Pine Nuts
- 1 T Balsamic Vinegar (I used a fig flavored one)
- Handful of fresh Basil, torn
- Salt and Pepper to taste
Heat the oil in a skillet. Add the green beans and cook for 2 minutes. Add the garlic and the pine nuts and cook for another 3 minutes, keeping an eye on the pine nuts so that they don’t get over brown. Add the vinegar, tossing thoroughly. Remove from the heat, add the tomatoes and basil. Toss in a bowl, add truffle salt and pepper to taste.
Serves 4 generously.