Green Bean Salad

Extra Virgin
  • 2 tbsp + 1/4 cup Filippo Berio Extra Virgin Olive Oil, divided
  • 1 pint cherry tomatoes, halved crosswise
  • 3 tbsp balsamic vinegar
  • 1 tsp granulated sugar
  • 2 lb green beans, trimmed
  • 1 small red cherry pepper, seeded and diced
  • 2 cloves garlic, minced
  • Salt and freshly ground pepper
  • 1/3 cup toasted pine nuts or walnut pieces
  • 1/4 cup finely chopped fresh mint
  • Shavings of Parmigiano-Reggiano cheese
    • Brush baking sheet with 2 tbsp olive oil; arrange cherry tomatoes on baking sheet in single layer, cut side down. Sprinkle with balsamic vinegar and sugar; bake for 7 minutes or until softened and starting to caramelize. Transfer to serving platter.
    • Meanwhile, cook green beans in large pot of boiling salted water until fork-tender. Drain well; add to platter with tomatoes. Add cherry pepper, garlic, and salt and pepper to taste; toss well. Drizzle remaining olive oil over top; toss again.
    • Sprinkle with pine nuts and mint. Top with cheese shavings. Serve at room temperature.
    • Recipe provided by Chef Mary Ann Esposito

    Prep Time

    15 min

    Inactive Time

    3 min

    Cook Time

    7 min

    Total Time

    25 min






    Side Dishes

    Ingredient: Vegetables

    Cooking Method: Bake

    World Cuisine: Italian

    Product: Extra Virgin


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