Green beans are covered in a rich balsamic, garlic, shallot and olive oil dressing to make this great summer time salad recipe.
Something else. First time I made this, I waited 24 hours as it chilled and flavours melded in the fridge. I ended up eating the whole pound of beans in one shot. Three things that improve this, as far as I'm concerned: 1) Instead of boiling or steaming the green beans, toss them with a little olive oil so they get thinly coated, and then roast them on an aluminum foil covered sheet pan at 230C for 14 minutes. The beans taste better this way, plus the dressing sticks to them a bit better. 2) Throw some red capsicumflake and fresh ground black pepper in the dressing. 3) Unless you're having some bread on the side, you can cut the amount of the liquid in the dressing by about 20%. Also, since you're not cooking the oil/vinegar, use extra-virgin olive oil. - 29 Sep 2008
Used different ingredients. A nice change of pace from ordinary green beans. I find the recipe as written a little plain for my tastes, but it is a great base to add your favourite ingredients to. I added sun-dried tomatoes and feta cheese. - 29 Sep 2008
Made it vegetarian. This was good, I did make a few changes. to save time and money, I used a store brand balsamic vinagrette and I added mozzarella cubes. - 29 Sep 2008