CAESAR GREEN BEAN SALAD

I love green beans! My family always planted a huge garden and one of my favorite things fresh from the garden is green beans. In fact, summer time is really the only time we had green beans growing up, we weren't really big on frozen green beans. I don't think I even knew canned green beans existed. When I married Scott, he introduced me to his family's Caesar Green Bean Salad and it immediately became one of my favorite sides.

So when my neighbor said she had way too many green beans for her family to handle this summer... I decided I should do the neighborly thing and take some of those green beans off her hands! I'm so glad she offered, because we have been loving them.

I love how easy this is to throw together. If I'm not using fresh green beans, I usually used canned and then it comes together super quick--even last minute quick. And they look and taste super fancy! Which on short notice, makes my look pretty sophisticated. Win win!!

With fresh green beans you have to think ahead a bit and prepare the fresh green beans by snapping and cooking them before you can just toss it all together.

I love the pop of color that the peppers or tomatoes give the salad. It makes it look so pretty. And I love baked veggies... they taste so juicy and delicious.

I've also seen mushrooms added, but I'm not really a huge fan of fungi :) But if you like 'em, you could definitely add some in addition to the tomatoes and bell peppers or instead of them!

Caesar Green Bean Salad

Ingredients

1 1/2 lbs green beans (fresh/frozen) or 2 cans
1/2-1 red bell pepper sliced or 1 cup cherry tomatoes sliced
2 Tbsp oil
1 Tbsp vinegar
1 Tbsp minced onion
1/4 tsp salt
1 clove garlic
1/8 tsp pepper
2 Tbsp Italian bread crumbs
2 Tbsp parmesan cheese
1 Tbsp melted butter
Paprika

Instructions

1. Cook green beans. Toss cooked green beans and sliced red bell peppers/cherry tomatoes, oil, vinegar, onion, salt, garlic and pepper. Pour into a casserole dish.

2. Mix crumbs, cheese and butter. Sprinkle the cheese mixture over the green beans and then sprinkle with paprika.

3. Cook uncovered @ 350 for 15-20 minutes. The cheesy mixture should be crisp.

Looking for more salad inspiration?? Check out these!

Real Honey Vinaigrette

Strawberry Coconut Salad

Creamy Tangy Summer Sausage Salad