We love this simple salad that also uses fresh basil. Perfect for a night on the patio or to bring to a summer BBQ to share. To store: In an air-tight container in the fridge. Tastes even better after sitting for a day!
Ingredients:
1 pound green beans, cut to 2-3 inch pieces
⅓ cup finely chopped shallot (may substitute for red onion)
2 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil
½ cup chopped fresh basil
½ cup freshly grated Parmesan cheese or crumbled Feta cheese (your choice!)
Salt & freshly ground black pepper
Instructions:
Chop your onion and place in a bowl of water to soak.
Fill a large bowl of ice water (for blanching your green beans). Set aside.
Bring a pot of water to a boil. Add green beans to boiling water for 2 minutes, then transition the beans (using a slotted spoon or pasta spoon) to ice water.
Remove both green beans and onions from their respective baths.
Place green beans, onion, and chopped basil in a bowl. Add olive oil, and toss to coat. Add balsamic and cheese, and toss to mix. Add salt and pepper to taste.
Chill until ready to serve!
Yields about 4 servings (as a side dish)