Fresh Green Bean Salad with Balsamic & Parmesan (Print Version)

Green Bean Salad with Balsamic & Parmesan is a vibrant side dish. Fresh green beans, tangy balsamic, and savory Parmesan make a simple, flavorful meal.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 25 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mediterranean-inspired
Dietary: Vegetarian, Gluten-Free

# Ingredients:

→ Fresh Produce

01 - 1 lb fresh green beans, trimmed
02 - 2-3 cloves garlic, minced

→ Flavor Foundation

03 - 3 tbsp extra virgin olive oil
04 - 2 tbsp balsamic vinegar

→ Finishing Touches

05 - 1/4 cup shredded or shaved Parmesan cheese
06 - Salt to taste
07 - Freshly ground black pepper to taste

→ Optional Enhancements

08 - 2 tbsp toasted pine nuts
09 - 1/4 tsp red pepper flakes

# Instructions:

01 - First things first, get a big pot of water boiling, like a rolling boil! Add a good pinch of salt—it really seasons the beans from the inside out. While that's heating up, trim the ends off your fresh green beans. Once the water's ready, toss those beans in. Let them cook for about 3-5 minutes, or until they're vibrant green and crisp-tender. You want a little snap, not mush! This is where I always forget to salt the water, oops, but it makes a difference.
02 - Immediately after blanching, scoop those beautiful green beans out and plunge them into an ice bath. Seriously, ice water is your friend here! This stops the cooking process dead in its tracks and locks in that gorgeous bright green color. I once skipped this step, thinking 'how important can it be?', and ended up with dull, overcooked beans. Don't be like me! Once they're cool, drain them really, really well. Pat them dry with a clean kitchen towel; excess water means watery dressing, and nobody wants that.
03 - In a large bowl, whisk together your good quality olive oil, balsamic vinegar, minced garlic, salt, and pepper. I love how the garlic just perfumes the whole mixture. Give it a good whisk until it's all happy and emulsified. This dressing is the heart of your Green Bean Salad with Balsamic & Parmesan, so make sure it's seasoned to your liking. Taste it! Adjust the salt, pepper, or even a tiny bit more balsamic if you're feeling it.
04 - Add your perfectly blanched and dried green beans to the bowl with the dressing. Gently toss everything together. You want every single bean coated in that flavorful dressing. I usually use my hands for this, it just feels more... personal, and I can ensure everything gets mixed. Make sure the garlic is distributed evenly; it's a flavor bomb!
05 - Now for the good stuff! Sprinkle in a generous amount of shredded or shaved Parmesan cheese. Toss again, gently, so the cheese gets nestled in amongst the beans but doesn't clump too much. I've definitely gone a little wild with the Parmesan here before, and honestly, no regrets. It adds that savory, salty finish that really brings the Green Bean Salad with Balsamic & Parmesan together.
06 - You can serve this Green Bean Salad with Balsamic & Parmesan right away, or let it chill in the fridge for a bit to let the flavors meld. Honestly, it's great either way! If you're adding pine nuts or red pepper flakes, now's the time to sprinkle them on top. The final result should be vibrant, fresh, and smell absolutely incredible with that sweet-tangy balsamic and nutty Parmesan. Enjoy!

# Notes:

01 - Blanching and immediately shocking green beans in ice water keeps them vibrant and crisp.
02 - Store dressing and blanched beans separately if prepping ahead for best texture.
03 - Feta or nutritional yeast can be a good substitute for Parmesan if you're out or dairy-free.
04 - This salad is fantastic served either chilled or at room temperature, depending on your mood.

# Equipment Needed:

01 - Large pot
02 - ice bath
03 - mixing bowl
04 - whisk
05 - colander

# Nutrition (Per Serving):

Calories: 180 kcal
Total Fat: 15g
Total Carbohydrate: 8g
Protein: 5g

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