Homemade Parmesan Green Bean Salad
Time needed
Serving Size / Yield
Ingredients
- 1 lb. green beans, ends trimmed
- 1 C. cherry tomatoes
- 3 Tbs. butter
- 3 garlic cloves, minced
- 2 pinches lemon pepper
- Pinch of salt
- 1 C. Parmesan cheese, shredded
- ½ cup Parmesan cheese, sprinkled on top at end
- 3 Tbs. olive oil
- 2 Tbs. red wine vinegar
- 2 Tbs. fresh basil, chopped
- Pinch of ground black pepper
- 1 loaf sourdough bread
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Directions
Begin by chopping off the ends of the green beans and placing into a large skilled and cover with water. Cook on a high heat and bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water. Add in butter and stir until butter melts, about 2-3 minutes. Stir in garlic until garlic is tender, about 3-4 minutes. Season with salt and lemon pepper to taste. Remove green beans from skillet and place into a large bowl. Combine with the 1 C. Parmesan cheese and tomatoes. Whisk together the olive oil, red wine vinegar, basil, salt and black pepper. Pour the dressing over green beans and mix. Let marinate in refrigerator for 1 hour before serving. Toast some sourdough bread, or others to your preference, for a tasty side and sprinkle some extra Parmesan cheese when serving.
