Italian Green Bean Salad
Here's a different green bean salad recipe that's an amazing side dish!
Large pot or saucepan
glass jar with lid
- 1 ½ pounds Green Beans, ends trimmed, cut in half Buy organic, if possible
- ⅓ cup Manchego Cheese, cubed
- ½ cup Kalamata Olives, halved
- 3 tablespoons Italian Parsley, roughly chopped
- ½ teaspoon Kosher Salt Diamond Crystal
- ½ teaspoon Pepper, freshly ground Lemon Pepper
- ¼ cup Extra Virgin Olive Oil
- 2 teaspoons Dijon Mustard
- 2 tablespoons Lemon Juice, freshly squeezed
- 2 teaspoons Maple Syrup
- 2 tablespoons Shallot, finely chopped or thinly sliced
- ¼ teaspoon Garlic Powder
- ½ teaspoon Kosher Salt
- ½ teaspoon Pepper, freshly ground
Bring a large pot of water with a rounded teaspoon of salt to a boil. Wash the green beans, trim both ends, cut in half if the beans are long. Add the beans to the boiling water, cook until tender, about 4-5 minutes. Remove and strain the beans, and immediately submerge them in a large bowl of ice water. Let them sit in the ice water bath for about 5 more minutes, then drain the beans and gently blot dry with a clean kitchen towel. (The ice bath stops the cooking and sets the color of the beans). Transfer the beans to a large mixing bowl with the cubed cheese, the Kalamata olives, the Parsley, and the salt and pepper. MAKE THE VINAIGRETTE Using a glass canning jar with a lid, (or any type of jar with a tight-fitting lid), add the olive oil, mustard, lemon juice, maple syrup, shallot, garlic powder, salt and pepper. Shake until the ingredients are combined. To finish the salad, pour just enough vinaigrette over the bean mixture to coat it - you may not need all of the vinaigrette - and toss gently with a large spoon. Drizzle a bit more on top if needed. Transfer to a serving dish, add more parsley to the top as garnish.
- Making a homemade, flavorful vinaigrette is simple when you use a small canning jar with a lid. Just add the ingredients, put on the lid and shake! It can be made ahead and will stay fresh for a week refrigerated.
- You may have a bit of leftover dressing and it's great on greens and keeps well in the refrigerator for up to a week.
- This recipe looks nice on a large serving platter, but you can use a bowl or small individual bowls or small plates too.
- Double this recipe for a crowd! It's a nice menu item if you're serving multiple things (think grilled chicken or fish) because it tastes delicious at room temperature.
- This salad is best eaten the same day it's dressed, but the components can be prepared in advance and assembled the day you plan to eat it.
Calories: 256kcal | Carbohydrates: 17g | Protein: 6g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 10mg | Sodium: 943mg | Potassium: 427mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1550IU | Vitamin C: 28mg | Calcium: 187mg | Iron: 2mg