A delightful salad featuring crisp green beans sautéed with garlic and sun-dried tomatoes, enhanced with the flavors of balsamic vinegar and optional Parmesan cheese. This salad is a perfect side dish or a light meal on its own.
Ingredients: 1 lb green beans, trimmed. 3 cloves garlic, minced. 1/4 cup sun-dried tomatoes, chopped. 2 tablespoons olive oil. Salt and pepper to taste. 1 tablespoon balsamic vinegar. 1/4 cup grated Parmesan cheese optional. Fresh basil leaves for garnish optional.
Instructions: Bring a large pot of salted water to a boil. Add the green beans and cook for 3-4 minutes until they are crisp-tender. Drain and immediately transfer them to a bowl of ice water to stop the cooking process. Once cooled, drain again. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and saut for about 1 minute or until fragrant. Be careful not to brown the garlic. Add the chopped sun-dried tomatoes to the skillet and cook for another 2 minutes, stirring occasionally. Toss the blanched green beans into the skillet with the garlic and sun-dried tomatoes. Saut for an additional 2-3 minutes until the beans are heated through and well-coated with the garlic and tomato mixture. Season the salad with salt and pepper to taste and drizzle with balsamic vinegar. Toss to combine. If desired, sprinkle the salad with grated Parmesan cheese and garnish with fresh basil leaves. Serve the Green Beans with Garlic and Sun-Dried Tomatoes Salad warm or at room temperature.
Prep Time: 15 minutes
Cook Time: 10 minutes
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