Green Bean Salad

Serves 3 to 4

This recipe is very good as a side dish vegetable salad with Italian flavors. I usually use canned beans for a very quick presentation, but fresh beans can be used when time allows. Cook the fresh beans to desired tenderness in lightly salted water before dressing with the vinaigrette. This recipe can easily be doubled or made in any amount needed. For a similar dish, see the Sweet and Sour Green Beans in the similar and related recipes.

Ingredients

• 1 can (about 14.5 ounces) cut green beans, drained (see notes below)
• 2 teaspoons balsamic or red wine vinegar
• 1 small clove garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1-1/2 tablespoons olive oil
• 2 teaspoons freshly grated Parmesan cheese (optional)

Place the beans in a medium bowl. Add the vinegar, garlic, oregano, salt, pepper and oil; toss well to combine. Add the cheese and toss again. Let set at least 30 minutes to allow flavors to blend.

The salad can be prepared up to one day ahead and refrigerated. Bring to room temperature before serving. I always use low-sodium or no-salt-added canned beans and vegetables because I like to control the amount of salt in the dish. I also think they taste fresher. The choice is yours.