Green Bean Salad with Basil, Balsamic, and Parmesan

Ingredients

• Salt

  Table

  1 dash or 0.4g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Shallots

  Raw

  16 tbsp chopped or 160g

• Green beans

  Snap beans, raw

  4 cup, pieces or 400g

• Parmesan cheese

  Low sodium

  ¾ cup, grated or 75g

• Basil

  Fresh

  12 tbsp, chopped or 32g

• Balsamic vinegar

  2 tbsp or 32g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. 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.
2. 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.
3. 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.
4. Chill until ready to serve.

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