Recipe by GILSDORF
"My kids don't like regular green beans, so I came up with this recipe to help with the flavor."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
fresh green beans, trimmed
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.
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.
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.
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.
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.
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.
Excellent! Try adding some slightly toasted pine nuts! Delicious!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Balsamic Green Bean Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 123
Get recipes that work for your busiest days.
Get cheer-worthy chili, ribs, dips, snacks, and treats.
Now you can try Menu Planner free. Start your 30-day trial today.
See how to make a simple summer bean salad with garlic and mint dressing.
See how to make creamy, delicious green bean casserole with a crunchy top.
See how to make classic French onion and green bean casserole.