Tuscan Green Bean Salad

Tuscan Green Bean Salad


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This quick and delicious side dish goes very well with any picnic or potluck foods. It travels well, can be served warm or at room temperature and is not only colorful, but healthy and very tasty!

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Malden, MA


  • 3 Tbs. red wine vinegar
  • 3 Tbs. grated Parmesan cheese
  • 2 tsp. Dijon mustard
  • 2 cloves minced fresh garlic
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 3 Tbs. olive oil
  • 2 lbs. fresh green beans, ends trimmed
  • 1 1/2 C. grape tomatoes, cut in half lengthwise
  • 1 C. thinly sliced red onion
  • 1/2 C. toasted walnuts, chopped

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Begin by making the dressing by combining the red wine vinegar, Parmesan cheese, Dijon mustard, minced fresh garlic, salt and pepper, in a large bowl. Whisk to combine, then whisk in olive oil until well blended. Set aside. Meanwhile bring a large pot of salted water to a boil over high heat. Add green beans and cook approximately 5 minutes or until crisp-tender. Drain and quickly plunge beans into a bowl of cold water to stop the cooking. Drain well, then add to the bowl with the dressing. Stir in tomatoes, red onion and toasted chopped walnuts. Toss well to coat and transfer to a serving bowl or travelling container. Can be served warm or at room temperature.

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