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1/2 cup pine nuts

3-4 cups water

1 lb green beans



1 large shallot, peeled and minced or 1/4 cup green onion

1/4 cup raspberry or balsamic vinegar

1/4 cup olive oil

2 Tbl chopped fresh parsley, chervil or basil

salt and pepper to taste



Toast the pine nuts in a dry skillet.

Cook the beans in boiling water for about 3-6 minutes or until just tender.

Combine the green onion, vinegar, oil and herb of your choice in a medium bow. Drain the beans thoroughly and immediately add them to the bowl, tossing them with the dressing. Stir in the toasted pine nuts. Add salt and pepper to taste. Serve warm or chill for 20 minutes and then serve.

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