Balsamic French Bean Salad

    Balsamic French Bean Salad

    (64)
    25min


    70 people made this

    About this recipe: This cool, crunchy French bean salad is great for a picnic or as a side to lamb and other meat dishes. Balsamic vinegar adds depth to the flavour.

    Ingredients
    Serves: 4 

    • 500g (2 cups) fresh, tender baby french beans, trimmed
    • 2 tablespoons chopped shallots (may use tender core of onions)
    • 2 tablespoons chopped garlic
    • 4 tablespoons balsamic vinegar
    • 2 to 4 tablespoons extra-virgin olive oil

    Directions
    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Place french beans in a large pan. Fill with enough water to cover beans, and bring to a boil over high heat. Reduce heat to medium low, and simmer 10 minutes. Drain, and let cool.
    2. In a bowl, stir together onions, garlic, balsamic vinegar, and oil. Pour over green beans. Cover, and refrigerate at least 1 hour. Serve cold.
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    Reviews and Ratings
    Global ratings:
    (64)

    Reviews in English (67)

    by
    104

    First time I made this, I waited 24 hours as it chilled and flavors melded in the fridge. I ended up eating the whole pound of beans in one shot. Three things that improve this, as far as I'm concerned: 1) Instead of boiling or steaming the green beans, toss them with a little olive oil so they get thinly coated, and then roast them on an aluminum foil covered sheet pan at 450F for 14 minutes. The beans taste better this way, plus the dressing sticks to them a bit better. 2) Throw some red pepper flake and fresh ground black pepper in the dressing. 3) Unless you're having some bread on the side, you can cut the amount of the liquid in the dressing by about 20%. Also, since you're not cooking the oil/vinegar, use extra-virgin olive oil.  -  10 May 2006  (Review from Allrecipes US | Canada)

    by
    22

    Yum! Both my husband and I love this recipe! It's simple to prepare and tastes even better the longer you let it sit in the fridge. The one thing we've changed is to only use half of the olive oil, since we love the taste of the vinegar with the garlic and shallots and that much oil isn't really needed. This is perfect with Honey Mustard Grilled Chicken by Connie, also on this site, and oven roasted red potatoes.  -  20 Oct 2005  (Review from Allrecipes US | Canada)

    by
    15

    This was good, I did make a few changes. to save time and money, I used a store brand balsamic vinagrette and I added mozzarella cubes.  -  02 Aug 2007  (Review from Allrecipes US | Canada)

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