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Enhanced Green Bean and Pine Nut Salad
Dive into this vibrant Green Bean and Pine Nut Salad, a delightful medley of crisp green beans, sweet cherry tomatoes, and crunchy pine nuts, all tossed in a zesty vinaigrette. This salad is not just a feast for the eyes but also a burst of flavors that celebrates the freshness of summer. Its origins can be traced back to Mediterranean cuisine, where salads often feature seasonal vegetables and bright dressings, making it a perfect side dish for barbecues or picnics.
Ingredients
- Green beans
- 1 pound, trimmed
- Cherry tomatoes
- 1 cup, halved
- Pine nuts
- 1/4 cup, toasted
- Red onion
- 1/4 cup, thinly sliced
- Fresh basil
- 1/4 cup, chopped
- Olive oil
- 3 tablespoons
- Lemon juice
- 2 tablespoons, freshly squeezed
- Dijon mustard
- 1 teaspoon
- Honey
- 1 teaspoon
- Salt
- to taste
- Black pepper
- to taste
Instructions
- Bring a large pot of salted water to a boil. Add the trimmed green beans and cook for 3-4 minutes, until they are crisp-tender. Drain the beans and immediately rinse them under cold water to halt the cooking process, preserving their vibrant color.
- In a large mixing bowl, combine the blanched green beans, halved cherry tomatoes, toasted pine nuts, thinly sliced red onion, and chopped fresh basil. Toss gently to combine.
- In a separate small bowl, whisk together the lemon juice, olive oil, Dijon mustard, honey, salt, and black pepper until well blended. This will create a tangy vinaigrette that complements the vegetables beautifully.
- Pour the vinaigrette over the salad and toss again to ensure everything is evenly coated.
- For best results, let the salad marinate in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld and enhances the overall taste.
- Serve the salad chilled, garnished with additional pine nuts or fresh basil if desired. Enjoy this refreshing dish as a side for grilled meats or as a light lunch on its own.
Tips
- For added texture and flavor, consider adding crumbled feta cheese or goat cheese to the salad.
- You can substitute the honey with agave syrup for a vegan-friendly version.
- Experiment with different nuts like walnuts or almonds for a unique twist.
Dietary Information
Servings: 4 Dish Type: Salad Prep Time: 15 minutes Cook Time: 5 minutes Calories: 180 Fat: 14g Carbs: 10g Protein: 4g Sodium: 150mg Sugar: 2g
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