Italian food is on my mind. Sometimes more than others. This recipe for Italian bean salad was a requested favorite while we were catering. It’s hard for me to acknowledge, but we’re coming up on the 1st anniversary of our closure. I can’t believe it’s almost been a year. There have been so many changes. So many different things. Reconnecting with you my readers has been on my list of favorite changes!
This is a typical Italian salad. I pair it with red wine. If you’re looking for something different this Thanksgiving serve this as a side dish! Your guests will love it.
ITALIAN GREEN BEAN SALAD
12 ounces fresh green beans (about 2 cups), trimmed & cut into 1” pieces
3 tbsp olive oil
3 garlic cloves, minced
2 tsp fresh rosemary, chopped fine
1 x 15 ounce can cannellini beans – drained & rinsed
5 ounces dairy free Parmesan shreds
¼ cup chopped Italian parsley
Salt & pepper to taste
Fill a medium size pot with water, bring to a boil over high heat
Add green beans, cook 3 minutes or until bright green but still crisp
Drain and place beans in a bowl of ice water for 1 minute
Drain again, set beans aside
Heat olive oil in a non-stick skillet over medium-low heat
Add garlic, cook until fragrant – do NOT brown, about 30 seconds
Remove pan from heat
Add rosemary, let pan cool a bit
Mix green beans, cannellini beans, dairy free Parmesan shreds, Italian parsley, salt/pepper in a bowl
Add garlic-rosemary oil
Stir gently to combine
Italian Green Bean Salad
Ingredients
- 12 ounces fresh green beans about 2 cups, trimmed & cut into 1” pieces
- 3 tbsp olive oil
- 3 garlic cloves minced
- 2 tsp fresh rosemary chopped fine
- 1 x 15 ounce can cannellini beans – drained & rinsed
- 5 ounces dairy free Parmesan shreds
- ¼ cup chopped Italian parsley
- Salt & pepper to taste
Instructions
- Fill a medium size pot with water, bring to a boil over high heat
- Add green beans, cook 3 minutes or until bright green but still crisp
- Drain and place beans in a bowl of ice water for 1 minute
- Drain again, set beans aside
- Heat olive oil in a non-stick skillet over medium-low heat
- Add garlic, cook until fragrant – do NOT brown, about 30 seconds
- Remove pan from heat
- Add rosemary, let pan cool a bit
- Mix green beans, cannellini beans, dairy free Parmesan shreds, Italian parsley, salt/pepper in a bowl
- Add garlic-rosemary oil
- Stir gently to combine
Would you like a FREE COPY of my weekly menu planner? Be sure to sign up for my newsletter HERE to get copies of both.
Did you know I have a posted list of recommended cookbooks on my website. Click HERE to visit that page.
You can also visit my KITCHEN GADGETS page for recommendations of my must have list of kitchen equipment.
There’s still time to check out my archive site.
Copyright 2017 by Heather Thomas, sloCooking.net. All rights reserved.