Looking for a punched up side dish that delivers on flavor while not compromising nutrition? We have the perfect solution!
A rich source of protein and fiber, green beans also contain vitamin B, C, and K while simultaneously offering magnesium and iron.
FEED Co. Table & Tavern’s Green Bean Salad
Course: SideCuisine: American4
servings30
minutesIngredients
- For the Blackberry Lemon Syrup:
- 1 Tbsp.
cornstarch
- 1 Tbsp.
lemon juice
- 4 cups
frozen blackberries
- 1 cup
granulated sugar
Dash of salt
- For the Green Beans:
2 peaches, halved and pitted
- 1 oz.
vegetable oil
- 1 lb.
green beans
- 2 oz.
champagne vinaigrette
Salt to taste
- 1/2 cup
sliced almonds, toasted
- 1/4 cup
goat cheese crumbles
- 2 Tbsp.
blackberry lemon syrup
Directions
- For the Blackberry Lemon Syrup:
Combine cornstarch and lemon juice to create a slurry. Set aside.
Add blackberries and sugar to a saucepan on medium-high heat.
Stir as the mixture melts, 4-5 minutes.
Add lemon mixture. Bring to a boil and remove from heat.
Pour through a fine mesh strainer.
Allow sauce to cool and salt to taste.
- For the Green Beans:
Lightly brush peaches with olive oil and grill for 4-5 minutes on each side. Allow peaches to cool.
In a large skillet, add vegetable oil and green beans and cook on medium-high heat. Sauté until lightly charred.
Remove green beans from heat and toss in champagne vinaigrette. Refrigerate beans for 10 minutes to cool.
Salt lightly to taste.
Slice peaches into wedges.
Serve topped with peaches, almonds, goat cheese crumbles, and a drizzle of blackberry lemon syrup.
Did you know?
- The green bean originated from Peru, and today there are over 130 known varieties.
“This dish epitomizes summer. Not only is the green bean salad bright, light, and refreshing, it’s an interesting mixture of textures, colors, and flavors combined to make a unique dish perfect for the warmer months.”
