The Best Green Bean Salad You’ve Ever Tasted


Green Bean Salad, Photo ©Joyce Hays, Target Health Inc.


1.5 pounds green beans
5 Tablespoons extra virgin olive oil (use your best), + 1 teaspoon

2 teaspoons chicken stock
4 Tablespoons balsamic vinegar (use your best)
1/2 cup capers
1 cup fresh basil, chopped
1 cup pine nuts, toasted
1 cup red seedless grapes, cut in half
Pinch Salt

1 garlic clove, juiced (use 2 if you like garlic)


Toast the pine nuts in a fry pan, with 1 teaspoon olive oil, and 1-2 teaspoons chicken stock, stirring constantly for about 3 minutes. Then set aside on paper towel to drain any excess liquid from the nuts.


Steam the green beans, until slightly cooked, al dente, you do not want mushy. Rinse under cold water to stop them from cooking (and enhance the beautiful green color) and dry with paper towel. Depending on the length of the beans, cut them in half or in thirds.


In a small bowl, mix the Olive oil with the balsamic vinegar, garlic juice, pinch salt, pinch black pepper.


Into your salad bowl, add the green beans, basil and capers. Toss gently. Then, add the grapes. Slowly pour the dressing over the salad. Use a spatula to get every drop of the dressing poured over the salad. Toss. Finally, add the pine nuts, toss gently once more and serve.


You are in for a treat with this delicious salad.


Something wonderful happens when sweet grapes and sour capers combine, along with crunchy green beans, and toasted pine nuts. Basil adds a mysterious depth. Of course, gourmet olive oil and balsamic vinegar add their magic too. It’s rare to get such a delicious result from so few ingredients, and so little work. It’s taken me a long time, of trial and error, to get the exact delicious flavor mix, of this particular green bean salad.


Although, this salad would go with poultry, the best entre to serve would be fish or seafood. This salad could be served as a first course, then the fish with rice or polenta, and a cauliflower casserole or ratatouille or whatever veggie casserole you like. We had a selection of warm breads, chilled Sauvignon Blanc and a fruit and cheese platter.


Life is good!




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