It’s easy to get stuck in a rut with salads. So often we tend to think of salads as those leafy green creations, but this Italian green bean salad is a great alternative.
It’s full of flavor and has a homemade dressing- and a short list of ingredients. It’s a wholesome way to get your veggies that’s also incredibly tasty. So say goodbye to boring salads and say hello to this flavorful side.
To get the most out of this salad we are lightly roasting the green beans. After 20 minutes in a moderate oven they’re not too raw and not soggy- the perfect texture.
To this we add some cheese and some cherry tomatoes cut in half. I prefer the flavor and texture of shredded hard cheeses, but you can also use mozzarella for a more mild flavor.
The dressing is bright and citrusy thanks to both lemon juice and lemon zest. I’ve said it before and I’ll say it again: lemon zest and green beans are a match made in heaven.
Serve this wonderfully fresh salad with chicken, fish, beef, or pasta. You can’t go wrong pairing a dish as fresh and wholesome as this one.
Italian Green Bean Salad
Diet: Vegetarian Gluten-Free
Ingredients
- 1 lb fresh green beans, trimmed
- 2 cloves garlic, minced
- salt and pepper to taste
- 3 tablespoons olive oil, divided
- zest of 1 lemon
- 1 tablespoon lemon juice
- 1 pint cherry tomatoes, halved
- 1/2 cup shredded parmesan or Asiago cheese
Preparation
- Preheat oven to 425˚F. Add beans, garlic, and 1 tablespoon olive oil to large baking sheet. Sprinkle with salt and pepper. Bake for 20 minutes. Let cool for 10 minutes.
- In small bowl whisk together remaining olive oil with lemon juice and zest.
- Pour beans and tomatoes into large bowl. Pour dressing on top. Sprinkle with parmesan and toss to combine. Taste and add more salt and pepper if desired. Serve cold or room temperature.
Recipe adapted from Plain Chicken.