Italian Green Bean Salad Recipe

3.5 2 2
Italian Green Bean Salad Recipe
Italian Green Bean Salad Recipe photo by Taste of Home
Publisher Photo

Italian Green Bean Salad Recipe

Read Reviews
3.5 2 2
Publisher Photo
Basil and red pepper lend bright flavor to this green bean salad. You'll love the crunch pine nuts provide! Kathy Kittell - Lenexa, Kansas
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.

Ingredients

  • 1-1/2 pounds fresh green beans, trimmed
  • 1/2 cup thinly sliced roasted sweet red peppers
  • 1/2 cup fresh basil leaves, thinly sliced
  • 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

Directions

Fill a 6-qt. stockpot two-thirds full with water; bring to a boil. Add beans; cook, uncovered, 8-10 minutes or until crisp-tender. Remove beans and immediately drop into ice water. Drain and pat dry.
Combine beans, peppers, basil and pine nuts. In a small bowl, whisk oil, lemon juice and seasonings until blended. Drizzle over bean mixture; toss to coat. Yield: 9 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Italian Green Bean Salad in Healthy Cooking October/November 2008, p26

Nutritional Facts

3/4 cup: 81 calories, 6g fat (1g saturated fat), 0 cholesterol, 87mg sodium, 6g carbohydrate (3g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

  • 1-1/2 pounds fresh green beans, trimmed
  • 1/2 cup thinly sliced roasted sweet red peppers
  • 1/2 cup fresh basil leaves, thinly sliced
  • 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
  1. Fill a 6-qt. stockpot two-thirds full with water; bring to a boil. Add beans; cook, uncovered, 8-10 minutes or until crisp-tender. Remove beans and immediately drop into ice water. Drain and pat dry.
  2. Combine beans, peppers, basil and pine nuts. In a small bowl, whisk oil, lemon juice and seasonings until blended. Drizzle over bean mixture; toss to coat. Yield: 9 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Italian Green Bean Salad in Healthy Cooking October/November 2008, p26

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forItalian Green Bean Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
cookinama User ID: 5947968 215904
Reviewed Dec. 25, 2014

"This was very tasty and refreshing. I used a bottled salad dressing to save time and left out the pine nuts because my grandson is allergic. It was still great. I made it for Christmas dinner with homemade baked manicotti and meatballs The meal was rich so this side dish went perfectly. Plus the red and green was great for Christmas!"

MY REVIEW
ferndale52 User ID: 4154455 177237
Reviewed Aug. 19, 2012

"the taste was average, nothing that stands out. i did like the pine nuts, it added a little extra flavor and texture to an otherwise ok side dish"

Loading Image