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Italian Green Bean Salad

Course salads
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 10
Calories 69kcal
Author Brenda Bennett

Ingredients

  • 1 ½ pounds fresh green beans I used Italian from my garden
  • 2 cups English cucumber with skin sliced
  • 1 cup cherry tomatoes halved
  • ½ cup sliced red onion
  • ½ cup fresh basil chopped
  • ¼ cup fresh curly or flat leaf parsley chopped
  • 2 ounces Pecorino Romano cheese chunks
  • Italian Dressing
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 lemon juice and zest
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Instructions

  • In a large pot bring water to a boil, add green beans and blanch for 5 minutes.
  • Drain and place in an ice bath, a bowl filled with ice and water.
  • Allow to cool for 5-10 minutes.
  • Drain and place in serving bowl.
  • Add all other ingredients to the serving bowl.
  • Whisk the Italian dressing in a small bowl and our over the green bean salad.
  • Toss gently and adjust salt and pepper if needed.
  • Keep refrigerated until ready to serve.

Nutrition

Serving: 1g | Calories: 69kcal | Carbohydrates: 6.1g | Protein: 5g | Fat: 4.4g | Saturated Fat: 1.4g | Cholesterol: 5mg | Sodium: 206mg | Fiber: 2.2g | Sugar: 1.7g