Green Bean Salad
Prep Time: 15 min
Inactive Time: 3 min
Cook Time: 7 min
Total Time: 25 min
Servings: 8
RECIPE INGREDIENTS
- 2 tbsp + 1/4 cup Filippo Berio Extra Virgin Olive Oil, divided
- 1 pint cherry tomatoes, halved crosswise
- 3 tbsp Filippo Berio Balsamic Vinegar
- 1 tsp granulated sugar
- 2 lb green beans, trimmed
- 1 small red cherry pepper, seeded and diced
- 2 cloves garlic, minced
- Salt
- Freshly ground pepper
- 1/3 cup toasted pine nuts or walnut pieces
- 1/4 cup finely chopped fresh mint
- Shavings of Parmigiano-Reggiano cheese
RECIPE DIRECTIONS
- 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