Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Balsamic Green Bean Salad
Crisp-tender blanched green beans are tossed with thinly sliced red onions and toasted walnuts in a rich balsamic reduction. The acidity of the vinegar highlights the freshness of the beans, while the walnuts add a satisfying earthy crunch. This elegant, low-calorie side dish is a sophisticated addition to any summer dinner or holiday spread.
Crisp-tender blanched green beans are tossed with thinly sliced red onions and toasted walnuts in a rich balsamic reduction. The acidity of the vinegar highlights the freshness of the beans, while the walnuts add a satisfying earthy crunch. This elegant, low-calorie side dish is a sophisticated addition to any summer dinner or holiday spread.
Ingredients
- 0.25 cup Green Bean, trimmed
- 1/4 cup Shallot, chopped
- 2 cloves Garlic, chopped
- 1 tbsp Balsamic Vinegar
- 1 tbsp Olive Oil
Instructions
- Place green beans in a large saucepan. Fill with enough water to cover green beans, and bring to a boil over high heat. Reduce heat to medium low, and simmer 10 minutes. Drain, and let cool.
- In a bowl, stir together shallots, garlic, balsamic vinegar, and oil. Pour over green beans. Cover, and refrigerate at least 1 hour. Serve cold.
Storage and Meal Prep Tips
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