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1/2 a red onion, sliced*
2 pounds fresh green beans
1/4 cup olive oil
2 tbsp lemon juice
2 tsp whole brown sugar, or palm sugar
salt and pepper to taste
1/2 cup pine nuts, toasted
2/3 cup coarsely shredded parmesan cheese
*If you soak the sliced onion in a bowl of ice water it helps to mellow the flavour.
Bring a pot of water to boil, submerge the green beans until tender crisp, about 2 minutes. Drain the beans and rinse them in cold water to prevent further cooking. Dry them with a towel and set aside in a large mixing bowl.
Mix the olive oil, lemon juice, sugar, salt and pepper in a small jar with a fitted lid, shake well to combine.
Dry toast the pine nuts in a pan over medium heat, stir constantly as they burn quickly.
In a large mixing bowl toss the green beans with the dressing until they’re well covered. Transfer into a serving bowl or right onto plates, top with the pine nuts and parmesan cheese. This salad is best fresh, so don’t make it to far in advance, or if you wish to keep it for longer, keep the beans and toppings separate and combine when ready to eat.
Rancho Vignola is fully committed to fair trade principles in order to support the farmers, growers, and processors we work with.
Any remaining inventory at the end of our Spring Clearance Sale will be donated to food banks and charitable organizations across Canada.
You’ll be contacted before we ship your order! Smaller orders during December and March will receive an email notification once your order is shipped.
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releases, seasonal recipes and more.