Green Bean Salad with Basil, Balsamic, and Parmesan
Salad is any of a wide variety of dishes including: green salads; vegetable salads; long beans; salads of pasta, legumes, or grains; mixed salads incorporating meat, poultry, or seafood; and fruit salads. They often include vegetables and fruits.
Typically it’s served with a sunny side up egg (love how the yolk runs into the rice!) and a side of fresh cucumber and tomato (no dressing) to make a meal of it.
Bean salad is a common cold salad composed of various cooked beans – green beans, yellow wax beans, garbanzo beans, kidney beans – and typically fresh raw onions, peppers, and/or other vegetables, tossed in a vinaigrette or vinegar and characteristically sweetened with sugar. It can also be prepared as a pickled dish. Bean salad is a popular choice for home canning. Salads prepared with this method should be used within a year for best quality.
- 3 colheres de sopa oil (olive)
- 4 xícaras Green Beans (thinly sliced)
- 75 gramas Parmesan Cheese (Low Sodium)
- 32 gramas Basil
- 12 colheres de sopa Balsamic Vinegar
- 1 travessões Pepper
- 1 travessões Salt
- 2 xícaras Onion (Finely Chopped)
- 1 xícaras Sliced Cucumber
- 4 colheres de sopa Crispy Fried Onion
- Salted Peanuts
Soak chopped onions in water: Place the chopped onions in a small bowl of water. This will help take the edge off the onions. Let sit while you prepare the rest of the salad.
Blanch the green beans: Bring a large pot of salted water to a boil (2 Tbsp salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp.
Bring a large pot of salted water to a boil (2 Tbsp salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp. Fresh young beans should cook quickly. Older, tougher beans may take longer. While the beans are cooking, prepare a large bowl of ice water. When the beans are ready, use a slotted spoon to remove them from the boiling water to the ice water to stop the cooking. Drain the green beans and the red onions.
Toss with red onion, balsamic, Parmesan: Place the green beans, red onion, and chopped basil in a large bowl. Sprinkle in the olive oil, toss to coat. Sprinkle in the balsamic and Parmesan cheese. Toss to combine. Season to taste with salt and freshly ground black pepper.
- Serving
Chill until ready to serve. Overlap the cucumber and tomato on the side of each plate, sprinkle over the crispy fried onions.
Porção 600
Porções 6
- Quantidade por porção
- Calorias 1090kcal
- Calorias da gordura 78kcal
- % Valor diário *
- Gordura total 85g131%
- Gordura saturada 120g600%
- Gordura trans 100g
- Colesterol 250mg84%
- Sódio 255mg11%
- Potássio 240mg7%
- Carboidrato total 800g267%
- Fibra Alimentar 64g256%
- Açúcares 5g
- Proteína 42g84%
- Vitamina A 31 IU
- Vitamina C 67 mg
- Cálcio 80 mg
- Ferro 90 mg
- Vitamina D 4 IU
- Vitamina E 50 IU
- Vitamina K 98 mcg
- Tiamina 26 mg
- Riboflavina 45 mg
- Niacina 16 mg
- Vitamina B6 93 mg
* Valores diários de base com base em uma dieta de 2.000 calorias. Seu valor diário pode ser maior ou menor dependendo de suas necessidades calóricas.
Also easy to make your own! Just combine 1/4 cup ordinary soy sauce (I use Kikkoman) and 1/4 cup brown sugar over medium heat. Bring to a simmer and reduce until it becomes a maple syrup consistency. It will thicken more when it cools.
2. Chilli - I use 2 birds eye or Thai red chillies, adds a mild warmth, doesn't make it spicy. Adjust to taste. Chilli paste can also be used instead - add it when you add the rice.