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Italian Bean Salad from sloCooking.net

Italian Green Bean Salad

Heather Thomas, sloCooking


  • 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
  • ΒΌ 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