Looking to Crunch Into Something New? Try This Tuscan Green Bean Salad
This fresh recipe is just what you need to spice up your usual salad selection.
While lettuce typically offers some key nutrients, green beans are considered one of the healthiest vegetables around. They provide a boost to our immune systems and are filled with antioxidants that have been shown to help prevent cancer and chronic diseases.
Green beans are in season from July to September and chickpeas are available throughout the summer. An added bonus: roasted chickpeas make a great snack on their own that the kids will love. Be sure to make an extra batch–they go fast!
Learn more about Michigan’s farmers markets and how to make this dish from WILX-10 .
Photo Credit: Celine Nadeau via Flickr
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- 1 ½ pounds of fresh green beans, cut in thirds
- 1-14 ounce can chickpeas drained
- 1-14 ounce can Italian seasoned stewed tomatoes, drained and chopped
- 2 large garlic clove, minced
- 1 large lemon, zested and juiced
- ½ cup Pecorino cheese, grated
- ½ tsp. smoked paprika (Pimenton)
- 1 pinch red pepper flakes
- ½ tsp. sea salt
- ½ tsp. freshly cracked pepper
- Fresh thyme, chopped
- Fresh rosemary, chopped
- Fresh oregano, chopped
Tuscan Green Bean Salad
1. Preheat oven to 400 degrees Fahrenheit.
2. In a small mixing bowl, toss the chickpeas with the smoked paprika, sea salt, pepper and EVOO until completely coated. Pour the chickpeas onto a baking sheet and roast for 10 to 12 minutes, or until they are golden brown and toasted.
3. Bring a large pot of water to a boil. Blanch the green beans for 2 to 3 minutes, or until bright green in color and crisp. Immediately remove the green beans and place into an ice bath.
4. Blot excess water off of the green beans, if necessary. Cut the green beans into thirds and place into a large mixing bowl.
5. In a small bowl, mix together the stewed tomatoes with half of the minced garlic until combined.
6. In a small bowl or dressing container, mix together 3 tablespoons of EVOO, lemon juice, lemon zest, half of the Pecorino cheese, remaining garlic and red pepper. Season with sea salt and pepper to taste.
7. Pour the dressing over the green beans and toss until they are evenly coated.
8. Top the green beans with the roasted chickpeas, stewed tomato mixture and remaining pecorino cheese. Sprinkle the freshly chopped thyme, rosemary and oregano over the top.
9. Serve and enjoy!
Recipe inspired by Familystyle Food