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Green Bean, Yellow Bean, and Tomato Salad with White Balsamic Vinaigrette

Green Bean,Yellow Bean, and Tomato Salad with White Balsamic Vinaigrette

I served this side dish to go along with the Garlicky Roasted Potatoes with Herbs and the Herb Roasted Chicken.  This salad was simple to prepare and a hit with the whole family.  Even my kids, who don’t love green beans, enjoyed this dish.  I especially loved the addition of crunchy pine nuts and freshly shaved Parmesan cheese.  It was a nice and light side dish but full of flavor.

Green Bean,Yellow Bean, and Tomato Salad with White Balsamic Vinaigrette

How to Make Green Bean, Yellow Bean, and Tomato Salad with White Balsamic Vinaigrette

Combine the vinegar, canola oil, garlic, sugar, sea salt, and freshly cracked pepper, to taste together in a bowl.  Whisk until well combined.

Heat a pan of salted water over high heat.  Once the water is boiling, add the green and yellow beans to the water; boil for 2-3 minutes or until crisp-tender.  Drain and rinse with cold water to stop the beans from cooking.

Toss the cooked green and yellow beans, diced tomatoes, and pine nuts together with the balsamic vinaigrette in a bowl.  Place on the serving plate then season with sea salt and freshly cracked pepper, to taste then sprinkle the top with shaved Parmesan and chopped basil.  Serve.  Enjoy. 

Green Bean,Yellow Bean, and Tomato Salad with White Balsamic Vinaigrette

 

Green Bean,Yellow Bean, and Tomato Salad with White Balsamic Vinaigrette

Green Bean, Yellow Bean, and Tomato Salad with White Balsamic Vinaigrette

Prep Time: 10 minutes
Cook Time: 3 minutes
Total Time: 15 minutes
Course: Salad, Sides
Cuisine: American
Servings: 4
Author: Pam / For the Love of Cooking

Equipment

  • Saucepan

Ingredients

  • 2 tbsp white balsamic vinegar
  • 1 tbsp canola oil
  • 1 clove of garlic minced
  • 1 pinch of sugar
  • Sea salt and freshly cracked pepper to taste
  • ¾ lb of green and yellow beans trimmed
  • ½ cup of tomatoes diced
  • 1 tbsp toasted pine nuts
  • Shaved Parmesan
  • Basil chopped

Instructions

  • Combine the vinegar, canola oil, garlic, sugar, sea salt, and freshly cracked pepper, to taste together in a bowl. Whisk until well combined.
  • Heat a pan of salted water over high heat. Once the water is boiling, add the green and yellow beans to the water; boil for 2-3 minutes or until crisp-tender. Drain and rinse with cold water to stop the beans from cooking.
  • Toss the cooked green and yellow beans, diced tomatoes, and pine nuts together with the balsamic vinaigrette in a bowl. Place on the serving plate then season with sea salt and freshly cracked pepper, to taste then sprinkle the top with shaved Parmesan and chopped basil. Serve. Enjoy.
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17 Comments

  1. Such a pretty dish! I am going to be harvesting the first of my green beans for dinner tonight!!!!! Do you garden Pam?
    Kris

    1. That looks delicious! Are yellow beans in yet? I can’t seem to find them.

  2. This is too dull looking, you should add some color (snicker).
    Looks vibrant, Pam. Your parmesan shavings reminded me, I need to run to the farm to get some Manchego.

  3. Thanks for this great salad! I made it tonight with the Ricotta, Mushroom, and Herb Stuffed Chicken Breasts and it was a huge hit! Can’t wait to make more of your recipes!