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Elisabetta's Quick String Bean Salad Recipe - A Healthy String Bean Salad


Or, a nice light lunch:

I have said before that Elisabetta and I cook quite differently; I tend to follow recipes, whereas she opens the fridge and improvises. Leftover sting beans, for example, led to a very tasty string bean salad.

Prep Time: 10 minutes

Total Time: 10 minutes


  • 1 1/2 cups cooked string beans (ours were boiled, and unseasoned save for the salt in the water they boiled in)
  • A large firm Williams pear, washed, cored, and sliced into 16 slender wedges
  • 1/2 cup diced (quarter-inch dice) moderately aged pecorino toscano cheese (another mild, firm cheese along the lines of cheddar will also work, but we had pecorino, which goes very well with pears)
  • About a half cup of cashew nuts
  • About a half cup of crunchy croutons; ours were from a bag
  • 5 fresh mint leaves, shredded
  • A drizzle of balsamic vinegar


Start by making a mound with half the beans on one plate, and half on another. Ring the mounds with the sliced pear, and sprinkle the cheese, nuts, and shredded mint leaves over them. Drizzle each salad with just a little balsamic vinegar (ours was 12-year old), and serve.

We didn't use salt, because the string beans were already salted, and thought about a drop of olive oil, but decided against it. Crusty bread, however, and had we been drinking wine would have gone with a white.

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