I’m always looking for new ways to liven up some of our favorite go-to vegetables. And green beans need a little help, in my opinion. Broccoli? Steam and serve and I’m a happy lady. Spinach? Make it a salad or saute it and I’m all set. Green beans are also on our regular rotation for a healthy vegetable side dish, but I tend to do more with them to add a little flavor. (See my green beans with mustard butter sauce, green beans gremolata and Southern-style green beans with bacon and buttery breadcrumbs for other ideas!) And this green beans Caprese, well, this takes them over the top! It’s basically a Caprese salad with lightly steamed green beans, all covered in a homemade balsamic vinaigrette dressing. (You could of course use a store-bought version, but this one takes just minutes to make and shake up in a jar!) And it’s so quick and easy to make! Plus, you can make this green bean salad ahead of time and let it sit for a bit, so it’s perfect for summer picnics or potluck parties. OK, I’ve got a few quick notes about this recipe. If you’d rather skip to the recipe, scroll on down to the recipe card below. It’s just above the comments section.
Ingredient Notes:
Green beans: I tend to use regular green beans, but the thin French style green beans would be great here, too. Just cut back on the steaming time for those so they don’t get too cooked. We want them tender but with a bit of crunch. Tomatoes: I adore heirloom tomatoes when I can get good ones in the summertime. If those aren’t available, feel free to substitute vine tomatoes or roma tomatoes. Mozzarella: You can use small fresh mozzarella balls or use a larger one and slice or tear it into pieces. Dressing: I adore this super easy homemade balsamic vinaigrette, but you could use a store-bought balsamic vinaigrette if you prefer.
As you can see, it’s a really simple side dish that can be adapted in a few different ways to suit your needs. And I’m sure you’re going to love this new fun twist on green beans. Enjoy! XO, Kathryn Green beans: I tend to use regular green beans, but the thin French style green beans would be great here, too. Just cut back on the steaming time for those so they don’t get too cooked. We want them tender but with a bit of crunch. Tomatoes: I adore heirloom tomatoes when I can get good ones in the summertime. If those aren’t available, feel free to substitute vine tomatoes or roma tomatoes. Mozzarella: You can use small fresh mozzarella balls or use a larger one and slice or tear it into pieces. Dressing: I adore the quick and easy homemade vinaigrette, but you could use a store-bought balsamic vinaigrette if you prefer.
