crunchy green bean salad
I made this as a spur-of-the-moment side dish for one of our holiday dinners. Surprisingly, everyone loved the flavor and the crispness of the green beans.
prep time
10 Min
cook time
20 Min
method
---
yield
4 serving(s)
Ingredients
- 1 pound fresh green beans, ends cut and beans sliced in half
- 1/2 pint cherry tomatoes, halved
- 1/2 cup freshly sliced baby portobello mushrooms
- 1/4 cup balsamic vinaigrette
- 2 tablespoons parmesan cheese, freshly grated
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon garlic salt
How To Make crunchy green bean salad
-
Step 1In a medium-sized skillet, heat 2 tablespoons of extra-virgin olive oil. Add beans and stir for about 5 minutes. Add tomatoes and mushrooms. Season lightly with garlic salt. Once beans are cooked, but still crisp, stir in the vinaigrette to coat the vegetables. Remove from skillet and place in serving dish. Garnish with Parmesan cheese.
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Other Salads
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