Insalata di Fagiolini (Green Bean Salad)
A fresh and zesty Italian green bean salad featuring crisp vegetables, aromatic herbs, and a bright vinaigrette.
Equipment
- Large Pot
- Colander
- Mixing Bowl
- Whisk
- Serving bowl
- Chef's Knife
- Cutting Board
Ingredients
Main Ingredients
- 1 pound green beans trimmed
- 1 tsp salt for boiling water
- 1 cup cherry tomatoes halved
- 2 tbsp red onion finely minced
- 2 tbsp extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice freshly squeezed
- 1 clove garlic finely chopped
- ½ tsp black pepper freshly ground
- ¼ tsp salt to taste
- 2 tbsp fresh basil chopped
- 2 tbsp Parmesan cheese shaved, optional
Instructions
- Bring a large pot of salted water to a boil. Add the green beans and cook for 3–4 minutes until tender-crisp and bright green.
- Immediately transfer the beans to a bowl of ice water to stop the cooking process. Drain and pat dry.
- In a mixing bowl, whisk together the olive oil, red wine vinegar, lemon juice, garlic, salt, and black pepper.
- In a large serving bowl, combine green beans, cherry tomatoes, and red onion.
- Drizzle the dressing over the salad and toss gently to coat.
- Top with fresh basil and shaved Parmesan if using. Serve immediately or chill until ready to serve.
Notes
To keep the green beans crisp, be sure not to overcook them and always use the ice water bath. You can add toasted almonds or chickpeas for extra texture or protein.
Nutrition
Calories: 140kcalCarbohydrates: 10gProtein: 4gFat: 10gSaturated Fat: 2gCholesterol: 2mgSodium: 180mgPotassium: 300mgFiber: 3gSugar: 4gVitamin A: 20IUVitamin C: 25mgCalcium: 90mgIron: 1.2mg
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