Green Bean, Yellow Bean, and Tomato Salad with White Balsamic Vinaigrette
I served this green bean, yellow bean, and tomato salad with white balsamic vinaigrette to pair with some garlicky roasted potatoes with herbs and a herb roasted chicken. This delicious salad was simple to prepare and a big 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.
Green Bean, Yellow Bean, and Tomato Salad with White Balsamic Vinaigrette
Vinaigrette:
- 2 tbsp white balsamic vinegar
- 1 tbsp olive or vegetable oil
- 1 clove of garlic, minced
- 1 pinch of sugar, to taste
- Sea salt and freshly cracked pepper, to taste
Bean Salad:
- ¾ lb of green and yellow beans, trimmed
- ½ cup of tomatoes, diced
- 1 tbsp pine nuts, toasted
- Sea salt and freshly cracked pepper, to taste
- Shaved Parmesan, to taste
- Basil, chopped
How to Make Green Bean, Yellow Bean, and Tomato Salad with White Balsamic Vinaigrette
Combine the vinegar, vegetable 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 well-whisked 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.
Equipment
Ingredients
Vinaigrette:
- 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
Bean Salad:
- ¾ lb of green and yellow beans trimmed
- ½ cup of tomatoes diced
- 1 tbsp toasted pine nuts
- Sea salt and freshly cracked pepper to taste
- 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 well-whisked 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.
Gorgeous, so fresh and vibrant. Love the flavors, delicious !!!!!
What a beautiful salad, Pam! Simple, yet a lot of flavor!
I love how colorful this dish is!
I LOVE recipes like this for the summer! So simple, fresh, and colorful 🙂
what a gorgeous salad! those colors! wow!
Such a pretty dish! I am going to be harvesting the first of my green beans for dinner tonight!!!!! Do you garden Pam?
Kris
That looks delicious! Are yellow beans in yet? I can’t seem to find them.
Look delicious Pam and really love your pictures!!
Wow! So simple and colorful. I’m not an expert chef so this is definitely a recipe I can handle, thank you!
I really need more fiber in my diet and this looks perfect for summer, a lighter way to get that nutrition!
I really want to get myself to LOVE green beans. Like, really really. this salad might just do it!
Sounds yummy. I am going to try this when my beans are ready in the garden. I love the colors.
WOW, amazing colours..
Loly
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.
Pinned this one! I love the bright, vibrant colors. And I know that beans are not too far off in my CSA share. This looks like a great summer side dish!
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!
Wow, beautiful and delicious! My 2 1/2 year old even liked it. It helped that I called the beans crispy french fries.
This was great even though I made it with only the long white green beans. I did use 2 cloves of crushed garlic and had to use grated cheese since I didn’t have the shaved. It did not deter from recipe at all. Terrific recipe!
Red,
Extra garlic is always good. I’m so glad you enjoyed it! Thanks for taking the time to let me know.
-Pam