Balsamic Green Bean Salad

1. 1

   Place the onion in a bowl along with the balsamic vinegar. Set aside.

2. 2

   Meanwhile, blanch the green beans until crisp tender, about 3-4 minutes depending on whether you have skinny or fat green beans. Drain and place in a bowl of ice water. Once cool, drain and dry.

3. 3

   Whisk the olive oil into the onions and vinegar.

4. 4

   Add the roasted red peppers, olives, and green beans. Toss to coat.

5. 5

   Season to taste with salt and pepper. Go a little easy on the salt since the pecorino will add some salt. Top with the pecorino.

6. 6

   Enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.