This is my go-to recipe when asked to bring a dish to a party because it is SO quick and easy to make, doesn’t need to be kept warm, it goes with everything and is ALWAYS a hit! I was actually just at a get together this weekend and was asked for the recipe AGAIN so I decided to finally let my secret recipe out of the bag!

This is also a great recipe to use for meal prepping! I’m a stay-at-home mom now, but when I used to work and meal prep my lunches I made this almost every other week! It’s so nice because I didn’t have to put it in the never too clean break room microwave, it’s more exciting and filling than a traditional salad and it’s packed full of flavor! I would also add some grilled chicken breast or steak to it too sometimes because the balsamic compliments them SO much and it adds some more lean protein!

BONUS: My 2- year old daughter even likes this salad! Probably because it is a cold salad and she likes all her food cold (she even likes her hotdogs straight out of the package… YUCK!). But, not only will she eat this, she also LOVES to help make it! While I chop the onion, I have her snap the ends off of the beans which is a great fine motor skills activity for her!

If you’re looking for more ways to get your child to eat a little healthier, make sure you check out my 5 Easy Tricks to Sneak Nutrition in for your Toddler!

Quick, Delicious and Nutritious Green Bean Salad

Bri

Nutrient packed, simple salad that compliments any meal!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10

Cook Time 3

Chilling Time 30

Total Time 43

Course Salad, Side Dish

Cuisine Italian

Servings 8

Calories 43 kcal

Equipment

Stock Pot
Colander

Ingredients

1.5 lb. Fresh Green Beans Ends snapped off
1/2 c Red Onion Thinly julienned
1/4 c Sliced Almonds
1/2 c Parmesan Cheese Can substitute other grated cheeses
1/4 tsp. Cracked Black Pepper Or to taste
1/4 tsp. Sea Salt Or to taste
1/4 c Fresh Basil Julienned
2 tbsp. Balsamic Vinegar
4 tbsp. Olive Oil Extra virgin

Instructions

Bring stock pot full of water to a boil. (**Salt the water to retain the nutrients of the beans)
Blanch beans and onion in water for 2-3 minutes until bright green.
Strain. Shock in an ice water bath. Strain again.
Transfer to a bowl, add remaining ingredients and toss to coat.
Place in fridge to chill for 30 minutes or until ready to serve.
Enjoy!