Parmesan Green Bean Salad

[mos]

Parmesan Green Bean Salad
1/2 lb green beans, ends trimmed
1/2 cup cherry tomatoes
1.5 tbs butter
2 garlic cloves, minced
1 pinches lemon pepper
pinch of salt
1/2 cup Parmesan cheese, shredded
1/4 cup Parmesan cheese, sprinkled on top at end
1.5 tbs olive oil
1 tbs red wine vinegar
1 tbs fresh basil, chopped
pinch of ground black pepper
1/2 loaf sourdough bread
Begin by chopping off the ends of the green beans and placing into a large skilled and cover with water.

Cook on a high heat and bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water.

Add in butter and stir until butter melts, about 2-3 minutes. Stir in garlic until garlic is tender, about 3-4 minutes. Season with salt and lemon pepper to taste.

Remove green beans from skillet and place into a large bowl. Combine with the 1/2 cup Parmesan cheese and tomatoes. Whisk together the olive oil, red wine vinegar, basil, salt and black pepper.

Pour the dressing over green beans and mix. Let marinate in refrigerator for 1 hour before serving. Toast some sourdough bread, or other to your preference, for a tasty side and sprinkle some extra Parmesan cheese when serving.

Serves 2

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