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Green Bean Salad with Toasted Pine Nuts

Green Bean Salad with Toasted Pine Nuts

by 13 people

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Makes: 8 to 10 servings

Prep: 30 mins

Cook: 5 mins

  • 1 small red onion, halved lengthwise and very thinly sliced crosswise
  • ice water
  • 2 pounds fresh green beans
  • 1/2 cup EVOO
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons snipped fresh chives
  • 2 teaspoons sugar
  • salt and pepper
  • 1/2 cup pine nuts, toasted
  • 1/2 cup coarsely shredded parmesan
  1. Submerge the onion slices in a bowl of ice water for 30 minutes to mellow the flavor. Drain and pat dry with paper towels.
  2. Meanwhile, in a pot of boiling, salted water, cook the green beans until crisp-tender, about 2 minutes; drain and rinse under cold water until cool. Pat dry with paper towels.
  3. In a small jar or plastic container with a tight-fitting lid, combine the EVOO, lemon juice, chives, sugar, 1 tsp. salt and 1/2 tsp. pepper. Cover tightly and shake vigorously to blend.
  4. In a large bowl, toss the green beans and onion with the dressing; transfer to a large serving bowl or platter. Top with the pine nuts and parmesan. Serve immediately or let sit for up to 3 hours.
Tip Toss It Up
  • This fresh take on classic green bean casserole can be put together in only five minutes.