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Tuscan bean salad

  • 10 minutes
  • 5-8 minutes
  • 4
Tuscan bean salad

A simple yet delicious summer salad, perfect to serve at a barbecue with grilled meats.


  • 500 grams green or yellow beans, trimmed
  • ½ cup sundried or semi-dried tomatoes in oil, well drained
  • ½ cup pine nuts, toasted
  • ½ cup loosely packed fresh basil leaves, torn
  • 2 tablespoons sherry, balsamic or cider vinegar
  • ¼ cup olive oil (extra virgin is nice here)
  • 1 teaspoon minced garlic
  • ½ cup freshly grated Parmesan or crumbled feta cheese


  1. Blanch the green beans in boiling water for 2 minutes and refresh in ice-cold water before draining well. Pat the beans dry on absorbent paper.
  2. Toss the beans with the sundried or semi-dried tomatoes, pinenuts and basil leaves.
  3. In a screw-topped jar, shake together the vinegar, oil and garlic. Pour over the vegetables and toss well. Arrange on a serving platter and sprinkle over the cheese.

Cooks Tips

- Serve the beans quickly after being dressed, as they will discolour sitting in the dressing.

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