![]() If you don’t want to roast your own, you may use canned beets. Roasted beets boast a sweet, earthy flavor and add a ton of dimension, so please don’t skip them. I had one of the best salads of my life last week and it was all due to the fresh garden beets – so I knew they were a must in this Green Bean Salad. I don’t recommend canned green beans because we are looking for some crunch. Green beans: I recommend fresh, slender green beans for the best flavor and texture.The ingredients for this cold Green Bean Salad recipe are very flexible, but I love the following ingredients together – they create the perfect bite! When ready to serve, just toss in the arugula, mozzarella and pine nuts. You can make the dressing and assemble most of the salad ahead of time. Follow the recipe as written or I’ve included different ideas for add-ins and ingredient swaps to make it YOUR favorite Green Bean Salad. Nothing but fresh vegetables, nuts and cheese AKA vitamins, protein and calcium! ![]() ![]() It’s boldly flavorful yet complementary and not overwhelming at the same time. It’s layered with hints of balsamic, lemon juice, lemon zest, Dijon, honey, garlic, and of course basil.
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