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green salad green beans with pesto

Green Bean Salad

Print Recipe
At Mangia, we frequently serve this glad on a platter and top it with the stuffed chicken breasts we suggest below. That presentation, in particular, makes a very handsome centerpiece for a summer buffet. Add sliced tomatoes, wine, good bread, and enjoy!.
Course Salad
Cuisine Mediterranean
Keyword green beans, lemon dressing, sherry vinegar
Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes
Servings 6
Ingredients
  • 3 shallots
  • 1 lemon
  • 1 ½ pounds green beans
  • 6 cups of water
  • 1 teaspoon of salt
  • 3 tablespoons of extra-virgin olive oil
  • 1 tablespoon of sherry vinegar
  • 2 tablespoons of chopped flat-leaf parsley
  • SERVE WITH: Roasted Herb-Stuffed Chicken Breasts
Instructions
  • Peel, trim, and mince the shallots. Place in a small bowl and juice the lemon over them. Toss and set aside while cooking the beans.
  • Wash and trim the beans; cut off the stem ends only.
  • Bring the water with the salt to a boil in a medium saucepan over medium-high heat. Reduce the heat to medium, add the beans, and blanch for about 3 minutes. Drain and run under cold water to stop the cooking and set the color. Drain well.
  • Squeeze the shallots of all lemon juice. Put in a serving bowl with the olive oil, vinegar, and parsley; stir to combine.
  • About 1 hour before you plan to serve the beans, add them to the dressing and toss to combine.