Green Bean Salad with Basil, Balsamic, and Parmesan

Fresh green beans, blanched and toss with a balsamic vinaigrette, red onions, basil, and Parmesan. On SimplyRecipes.com #Beans #GreenBeans

Fresh green beans, blanched and toss with a balsamic vinaigrette, red onions, basil, and Parmesan. On SimplyRecipes.com #Beans #GreenBeans

The vines have already grown up the bamboo trellis that lines the side yard fence, and have reached up and over the fence, meaning my neighbor may get as many beans from my plants as I do.

I never know how the beans are going to cook up, even if they are from my own garden. The most important thing to look for when choosing beans at the market is that they snap when you bend them, versus bending like a rubber band.

Green Bean Salad with Basil, Balsamic, and Parmesan , By Food Blog Nindi .

Fresh green beans, blanched and toss with a balsamic vinaigrette, red onions, basil, and Parmesan. On SimplyRecipes.com #Beans #GreenBeans

Total time: 15 minutes
Servings: 6 Servings

Ingredients :

• 1 1/2 pounds trimmed green beans, cut to 2 to 3 inch long pieces
• Salt
• 1/2 cup finely chopped red onion (or shallots)
• 2 tablespoons balsamic vinegar
• 4 tablespoons extra virgin olive oil
• 3/4 cup chopped fresh basil leaves
• 3/4 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
• Freshly ground black pepper

Instructions :

• Soak chopped onions in water: Place the chopped onions in a small bowl of water. This will help take the edge off the onions. Let sit while you prepare the rest of the salad.
• Blanch the green beans: Bring a large pot of salted water to a boil (2 Tbsp salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp.
• Fresh young beans should cook quickly. Older, tougher beans may take longer.
• Shock in ice water: While the beans are cooking, prepare a large bowl of ice water. When the beans are ready, use a slotted spoon to remove them from the boiling water to the ice water to stop the cooking.
• Drain the green beans and the red onions.
• Toss with red onion, balsamic, Parmesan: Place the green beans, red onion, and chopped basil in a large bowl. Sprinkle in the olive oil, toss to coat. Sprinkle in the balsamic and Parmesan cheese. Toss to combine. Season to taste with salt and freshly ground black pepper.