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Italian Green Bean Salad

 Italian Green Bean Salad
Basil and red pepper lend bright flavor to this green bean salad. You'll love the crunch pine nuts provide! Kathy Kittell - Lenexa, Kansas
9 ServingsPrep: 20 min. Cook: 15 min.


  • 1-1/2 pounds fresh green beans, trimmed
  • 1/2 cup fresh basil leaves, thinly sliced
  • 1/2 cup thinly sliced roasted sweet red peppers
  • 3 tablespoons pine nuts, toasted
  • 2 tablespoons plus 1-1/2 teaspoons olive oil
  • 1 tablespoon lemon juice
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • Additional fresh basil leaves, optional


  • Place beans in a large saucepan and cover with water. Bring to a
  • boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain
  • and immediately place in ice water. Drain and pat dry.
  • Transfer to a salad bowl; add the basil, peppers and pine nuts. In a
  • small bowl, whisk the oil, lemon juice, garlic powder, pepper and
  • salt. Drizzle over bean mixture and toss to coat. Garnish with
  • additional basil if desired.
  • Yield: 9 servings.
Nutritional Facts: 3/4 cup equals 76 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 87 mg sodium,

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Italian Green Bean Salad (continued)

Nutritional Facts: 6 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.