Description
Ready in 10 minutes, this green bean tomato olive salad with Parmesan and scallions is fresh and full of crunch. It can be served as a side, too.
Ingredients
- 1 pound green beans, trimmed
- 1 cup halved cherry tomatoes
- 1/2 cup roughly chopped pitted Kalamata olives
- 1 scallion, thinly sliced
- 1/2 ounce shaved Parmesan
- 2 tablespoons chopped parsley
- 1 teaspoon Dijon mustard
- 2 tablespoons white wine vinegar
- 1/4 cup olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Cook the green beans in a large pot of salted boiling water until just tender but still crisp, about 3 minutes. Use a slotted spoon to transfer the green beans to a large bowl of ice water. Once the green beans are cool, remove them from the water and pat them dry with a towel.
- In another large bowl, combine the green beans with the tomatoes, olives, scallions, Parmesan and parsley.
- For the vinaigrette, whisk together the mustard, vinegar, olive oil, salt and pepper in a small bowl.
- Drizzle the vinaigrette into the salad, tossing to coat.
Notes
Ready in 10 minutes, this simple green bean salad with cherry tomatoes, Parmesan and olives is fresh and full of crunch. It can be served as a side dish, too.
Keywords: green bean salad, cold green bean salad
This was absolutely delicious. A keeper.
★★★★★