Green Bean, Yellow Bean, and Tomato Salad with White Balsamic Vinaigrette
Servings 4
Equipment
- Saucepan
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 large saucepan of salted water over high heat. Once the water is boiling, add the green and yellow beans boiling water and cook for 2-3 minutes or until crisp-tender.
- Drain and rinse with cold water to stop the beans from cooking.
- Place the green and yellow beans, diced tomatoes, and pine nuts, in a serving bowl with some of the well-whisked balsamic vinaigrette.
- Place on the serving plate and season with sea salt and freshly cracked pepper, to taste.
- Sprinkle the top with shaved Parmesan and chopped basil. Serve. Enjoy.