Home > Summer salads and sides > Green bean, olive and pine nut salad

Green bean, olive and pine nut salad

Name: Green bean, olive and pine nut salad
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 50g pitted black olives; 2 sunblush tomatoes in oil, drained; 25g Grana Padano, coarsely grated; 1 tbsp extra-virgin olive oil; 1 tsp balsamic vinegar; 300g fine green beans, halved; 50g pine nut

Published: 31 Aug 07
Updated: 18 Mar 24

Green bean, olive and pine nut salad is a lovely fresh small starter, or antipasti. No Italian could possibly begin a meal without antipasti – deliciously delicate and tempting bites to whet the appetite.

Easy
September 2007

Test kitchen approved

Serves 4
Ready in 10 minutes

Gluten-free recipes

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Ingredients

50g pitted black olives
2 sunblush tomatoes in oil, drained
25g Grana Padano, coarsely grated
1 tbsp extra-virgin olive oil
1 tsp balsamic vinegar
300g fine green beans, halved
50g pine nut

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Method

Put the olives and tomatoes on a board and finely chop. Tip into a bowl, and stir in the grated Grana Padano, oil and vinegar.
Cook the beans in a pan of salted boiling water for 3-4 minutes, until tender. Drain, cool, then add to the bowl.
Toast the pine nuts in a small frying pan until golden. Add to the bean salad and toss together. Serve in bowls

Recipe from September 2007 Issue

delicious. tips

This recipe uses Grana Padano cheese which is a hard Italian cheese, similar to Parmesan. It’s non-vegetarian. To make this dish veggie, use a veggie cheese.