Basil Bean Salad
Italian-style green bean salad tossed with thinly sliced onions, red wine vinegar, olive oil, basil, and Parmesan. A low-calorie make-ahead side dish that gets better the longer it chills.
YIELD
4 servingsPREP
20 minCOOK
10 minREADY
30 minThis Italian-inspired bean salad is the kind of no-fuss side dish that actually improves with time.
Tender-crisp green beans and thin onion slices soak up a tangy red wine vinegar dressing spiked with basil and a dusting of Parmesan.
Toss it together in the morning and let the fridge do all the heavy lifting while the flavors meld and deepen.
It’s low calorie, pairs with just about anything off the grill, and travels like a champ to potlucks and picnics.
Kitchen Tips
- Cook the beans just until tender-crisp with a little snap left; mushy beans make a sad salad
- Chilling overnight gives the best flavor, so plan ahead when you can
- Swap in fresh basil (about 2 tablespoons chopped) when it’s in season for a brighter, more aromatic salad
- Try adding halved cherry tomatoes or diced red bell pepper for extra color and crunch
Ingredients
Directions
Cook beans according to directions, cooking until just tender-crisp. Drain.
Combine beans and onions in a large bowl. Combine remaining ingredinets and pour over beans. toss until well blended. Chill several hours or overnight, stirring occasionally.
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