Fresh Green Bean Salad with Garlic and Basil infused Balsamic Dressing
Looking for ways to transform typical, boring, picnic or potluck style side salads? This Fresh Green Bean Salad with Sweet Basil infused Balsamic Dressing is the perfect salad for your shin-dig this weekend! Easy to make, and even easier to serve, this twist on the traditional creamy, cold, green bean salad is a great way to cut the dairy without cutting the flavor!
When most of us think green beans we typically think one thing: casserole. Now, don’t get me wrong, I love a good green bean casserole just as much as the next gal but I’m always looking for ways to use them in other recipes, especially this time of year when they are so fresh and inexpensive. One of the things that I love most about this recipe is that the dressing isn’t a dairy-base, which means its the perfect option for your BBQ, picnic, or potluck because their is no worry about it sitting out too long and going bad!
What you are going to need to buy:
Lettuce - (I know this seems vague, but seriously, use what you like…or what you have on hand! You don’t need too much! I like the contrast of the purple and red lettuces BUT remember this is a green bean salad, after all…not a lettuce salad with green beans in it. I would suggest your beans to lettuce ratio be at like a 3 : 1 - so don’t over think the lettuce.
Fresh Green Beans, trimmed and cut into 2 inch pieces (4 cups)
Grape Tomatoes, halved or quartered - (For an even prettier salad try using the tri-colored blend)
Fresh Basil
Olive Oil
Salt and Pepper
Minced Garlic - (from the jar is just fine…)
Maple Syrup - (The good stuff, not pancake syrup. You could also use agave or honey.)
Smoked Gouda, Crumbled - (I used the Daiya Smoked Gouda Block and that’s what I would recommend.
Pine Nuts - (or Almonds would also be quite good in this dish)
Small Lime
Balsamic Vinegar - (I get mine locally here in Orlando from The Ancient Olive)
What you are going to need to do:
This recipe can scale up or down pretty easily depending on the size of salad you want to make. I have literally made this salad as a single serving before by just cooking up 3/4 cups of green beans and washing a handful of lettuce. For a nice pot-luck or family sized salad I would suggest 4 cups of green beans. This is a green bean salad, after all…not a lettuce salad with green beans in it. I would suggest your beans to lettuce ratio be at like a 3 : 1
To begin we need to blanche our green beans. In a medium pot, filled with boiling, salted water, cook beans for 10 minutes. After 10 minutes, remove beans from boiling water and plunge into an ice bath to stop the cooking and retain the bright green color. Drain beans and pat dry with a paper towel.
Now, for assembly time!
You really can’t screw this up too terribly. The only tip that I have for this salad, and all salads in general, if you are making it for a crowd, is to layer your ingredients so that when you dig into the bowl to serve it, everything is already well incorporated.
You do have a couple options for the cheese. It comes In block form and you can absolutely just chop it into small pieces (think pea sized), or you can use the tines of a fork to kind of grate the cheese over top of the salad so that it’s a bit more “crumbly.”
For the dressing, mince 3-4 large basil leaves into very fine pieces. (Note: please use fresh basil…this is not the place for the dried stuff. It just will not taste the same!) Combine 1/2 cup of Olive Oil, 1/2 cup of Balsamic Vinegar, 2 tablespoons of Maple Syrup, 1 tablespoon of minced garlic, minced basil, and salt and pepper to taste.
This salad is best served very cold! If possible, assemble all ingredients (minus the dressing) and let chill in the refrigerator for 30 minutes, up to one hour, before serving to make sure the green beans are not still lukewarm from cooking. Drizzle the dressing over the salad before serving. Finish with a fresh squeeze of lime, and garnish with a few more small basil leaves.
Enjoy!