Bunyan's Diabetic Green Bean Salad

Paul Bushay

By
@chefbunyan

Haven't made this one in a while either! It's really good!


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Serves:

6

Prep:

3 Hr 20 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

FOR THE SALAD

12 oz
fresh green beans, trimmed
8 oz
yellow and red cherry tomatoes, halved
1 medium
shallot, thinly sliced

FOR THE VINEGARETTE

1/3 c
rough chopped fresh basil
3 Tbsp
balsamic vinegar
2 Tbsp
rough chopped sun dried tomatoes
1 Tbsp
olive oil, extra virgin
2 clove
minced garlic
sea salt & freshly ground black pepper to taste

Directions Step-By-Step

1
FOR THE SALAD
2
In a medium saucepan, cook green beans, covered, in a small amount of boiling lightly salted water about 8 minutes or just until crisp-tender.
3
Drain & plunge into an ice bath immediately.
4
In a large bowl, combine beans, cherry tomato halves, and shallot slices
5
FOR THE VINEGARETTE
6
In a blender, add the basil, balsamic vinegar, sun dried tomatoes, olive oil, garlic, salt & pepper
7
Puree till you get the consistency you want
8
Pour the pureed vinegarette over the salad
9
Toss
10
Chill for 3 hours
11
Serve

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Beans/Legumes
Regional Style: American
Dietary Needs: Diabetic