Pine nuts add crunch and toasted flavour to this refreshing green bean salad.
1 lb. (about 3 cups) fresh green beans, washed with ends removed
1 lemon, zested and juiced
1/4 cup extra-virgin olive oil
1/2 tsp dried basil
1 clove garlic, minced
1 cup yellow or red cherry tomatoes, halved
1 small shallot, thinly sliced
1/4 cup fresh parsley, chopped
2 tbsp pine nuts, toasted
Salt and freshly ground black pepper
Step 1: In a large pot, cook green beans in salted boiling water, about 4 minutes or until tender crisp. When done, remove beans from pot with a slotted spoon and place in a bowl of ice water to halt cooking process. Drain beans when cooled and set aside.
Step 2: In a medium bowl, whisk together lemon zest, lemon juice, oil, basil, and garlic. Season with salt and pepper to taste. Add green beans, tomatoes, shallot and parsley and toss to combine. Adjust seasoning as desired. Toss in pine nuts just before serving.
Makes 4 to 6 servings