Balsamic Green Bean Salad Recipe - Allrecipes.com
Balsamic Green Bean Salad Recipe
  • READY IN 25 mins

Balsamic Green Bean Salad

Recipe by  

"My kids don't like regular green beans, so I came up with this recipe to help with the flavor."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    25 mins

Directions

  1. Place green beans in a large saucepan. Fill with enough water to cover green beans, and bring to a boil over high heat. Reduce heat to medium low, and simmer 10 minutes. Drain, and let cool.
  2. In a bowl, stir together shallots, garlic, balsamic vinegar, and oil. Pour over green beans. Cover, and refrigerate at least 1 hour. Serve cold.
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Reviews More Reviews

Most Helpful Positive Review
May 10, 2006

First time I made this, I waited 24 hours as it chilled and flavors melded in the fridge. I ended up eating the whole pound of beans in one shot. Three things that improve this, as far as I'm concerned: 1) Instead of boiling or steaming the green beans, toss them with a little olive oil so they get thinly coated, and then roast them on an aluminum foil covered sheet pan at 450F for 14 minutes. The beans taste better this way, plus the dressing sticks to them a bit better. 2) Throw some red pepper flake and fresh ground black pepper in the dressing. 3) Unless you're having some bread on the side, you can cut the amount of the liquid in the dressing by about 20%. Also, since you're not cooking the oil/vinegar, use extra-virgin olive oil.

 
Most Helpful Critical Review
May 08, 2007

I tried this but I steamed the beans, and I didn't use 2 tablespoons of garlic. I thought that was a LOT. I still used too much though and my wife and had the taste in our mouths for a couple of days. Next time, I will not use any at all and see how this turns out. I'm sure we'll enjoy it. Overall, a decent side dish.

 
Oct 20, 2005

Yum! Both my husband and I love this recipe! It's simple to prepare and tastes even better the longer you let it sit in the fridge. The one thing we've changed is to only use half of the olive oil, since we love the taste of the vinegar with the garlic and shallots and that much oil isn't really needed. This is perfect with Honey Mustard Grilled Chicken by Connie, also on this site, and oven roasted red potatoes.

 
Aug 02, 2007

This was good, I did make a few changes. to save time and money, I used a store brand balsamic vinagrette and I added mozzarella cubes.

 
May 31, 2006

A nice change of pace from ordinary green beans. I find the recipe as written a little plain for my tastes, but it is a great base to add your favorite ingredients to. I added sun-dried tomatoes and feta cheese.

 
Jun 10, 2007

In addition to the beans, I added fresh asparagus spears cut to the same length of the beans. I sprinkled salt, pepper, parsley and garlic powder into the vinegar and olive oil before pouring onto the salad.

 
Jan 31, 2006

Excellent! Try adding some slightly toasted pine nuts! Delicious!

 
Jul 05, 2008

I needed a side dish for the 4th of July supper. I did a quick search for a recipe. This was the one I found and it was truly awesome. Because I didn't do this in advance I did not get to let it sit as long as I will the next time. Great recipe, I strongly recommend it.

 

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Nutrition

  • Calories
  • 174 kcal
  • 9%
  • Carbohydrates
  • 12.6 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 13.7 g
  • 21%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 12 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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