- 1 bunch Beetsabout 4 beets - or more, cut into 1-1½-inch chunks
- 2 pounds Green beansfresh, trimmed and cut in half 2
- 2 cups Cherry tomatoeshalved
- ¼ cup Red onionor shallots, minced
- ½ cup Craisins
- 3 cups Baby arugula
- 1½ cups MozzarellaCiliegine, fresh, halved
- ½ cup Pine nutstoasted
- ¼ cup Olive oilextra virgin
- 2 tbsp Balsamic vinegar
- 2 tbsp Lemon juice
- 1 tsp Lemon zest
- 1 tsp Dijon mustard
- 1 tsp Honey
- 2 tbsp Basilfresh, minced
- ½ tsp Salt
- ½ tsp Black pepper
- ½ tsp Garlic powder
Green Bean Salad with Balsamic Basil Vinaigrette
This Green Bean Salad with Balsamic Basil Vinaigrette is best served cold with blanched green beans set aside until cooled then mixed with cherry tomatoes, red onion, craisins, baby arugula, fresh mozzarella balls and some toasted pine nuts. My homemade dressing comprises olive oil, balsamic vinegar, lemon juice, zest, Dijon mustard, sweet honey, basil, salt, pepper and garlic powder.
You can use this vinaigrette with other salads too because it works every time!
To make Green Bean Salad with Balsamic Basil Vinaigrette, you will need the following ingredients:
Steps to make Green Bean Salad with Balsamic Basil Vinaigrette
Preheat the oven to 400 °F.
In a large pot, boil water and stir in 2 tablespoons of salt. Add 2 pounds of green beans and cook for about 1-2 minutes until tender crisp. Prepare a bowl of ice water then, once boiled, use a slotted spoon to directly transfer the beans from the boiling water to the ice water to stop cooking, immediately. Drain. Pat well until very dry. Transfer to the salad bowl.
Combine salad and chill