Green Bean Salad

Green Bean Salad

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SERVES: 8

PREPARATION TIME: 15 min

COOKING TIME: 7 minutes

Ingredient

  • 2 tbsp + 1/4 cup Filippo Berio Extra Virgin Olive Oil, divided
  • 1 pint cherry tomatoes, halved crosswise
  • 3 tbsp Filippo Berio Balsamic Vinegar
  • 1 tsp granulated sugar
  • 2 lb green beans, trimmed
  • 1 small red cherry pepper, seeded and diced
  • 2 cloves garlic, minced
  • Salt
  • Freshly ground pepper
  • 1/3 cup toasted pine nuts or walnut pieces
  • 1/4 cup finely chopped fresh mint
  • Shavings of Parmigiano-Reggiano cheese

Method

  1. Brush baking sheet with 2 tbsp olive oil; arrange cherry tomatoes on baking sheet in single layer, cut side down. Sprinkle with balsamic vinegar and sugar; bake for 7 minutes or until softened and starting to caramelize. Transfer to serving platter.
  2. Meanwhile, cook green beans in large pot of boiling salted water until fork-tender. Drain well; add to platter with tomatoes. Add cherry pepper, garlic, and salt and pepper to taste; toss well. Drizzle remaining olive oil over top; toss again.
  3. Sprinkle with pine nuts and mint. Top with cheese shavings. Serve at room temperature.

Cook with:
Extra Virgin Olive Oil

Filippo Berio’s classic, balanced Extra Virgin Olive Oil. Taken from the first cold pressing of the olives, this oil is ideal for sauces, marinades, drizzling and dipping.

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