Ingredients
- 1 lb. fresh green beans, ends cut and sliced in half
- 1/2 pint cherry tomatoes, halved
- 1/2 cup fresh mushrooms, sliced
- 1/4 cup Balsamic vinaigrette dressing
- 2 tablespoons Parmesan cheese, grated
- 2 tablespoons Extra-Virgin Olive Oil
- 1/4 teaspoon garlic salt
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Crunchy Green Bean Salad
Time: 5 minutes prep, 8 minutes cook
Servings: 4
Directions
- In a medium-sized skillet, heat 2 tablespoons of extra-virgin olive oil. Add beans and stir for about 5 minutes. Add tomatoes and mushrooms. Season lightly with garlic salt. Once beans are cooked, but still crisp, stir in the vinaigrette to coat the vegetables. Remove from skillet and place in serving dish. Garnish with Parmesan cheese.
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