Bunyan's Diabetic Green Bean Salad

Paul Bushay

By
@chefbunyan

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

Rating:
☆☆☆☆☆ 0 votes
Comments:
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

Step-By-Step

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

About this Recipe

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