Green Bean Salad

Show: Healthy Appetite with Ellie Krieger Episode: In the Comfort

Rated: 5 stars out of 5Rate itRead users' reviews (83)

RECIPE
COMMENTS & REVIEWS(83)

Cook Time:
6 min
Level:
Easy
Yield:
4 (1/2 cup) servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 6 min
Total:: 16 min

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Ingredients

1/2 pound green beans, trimmed
2 tablespoons chopped walnuts
2 tablespoons finely chopped fresh parsley leaves
2 tablespoons chopped red onion
2 teaspoons walnut oil or olive oil
1 teaspoon red wine vinegar
1 teaspoon Dijon mustard
Salt and pepper

Directions

Bring a large pot of water with a steamer basket to a boil, add green beans and steam for about 4 minutes. Transfer to a serving bowl.

Toast the walnuts in a small dry skillet over medium heat until they become fragrant, about 2 minutes, and then transfer them to a small bowl to cool. Add the parsley and onion to the walnuts and stir to combine.

In another small bowl, whisk together the oil, vinegar and mustard. Toss the dressing with the green beans, top with the walnut mixture and season with salt and pepper. Serve warm or at room temperature.

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Comments & Reviews

recipe Green Bean Salad
Liz smyrna, GA 01-13-2010
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Mmmm Mmmm! Also works with Balsamic
Rated: 5 stars out of 5

I couldn't believe how great these were! I was skeptical because the only other recipe I tried of Ellie's was this peach... chicken thing which was a bad tasting train-wreck. I only had Balsamic instead of red-wine vinegar, but it was still fantastic! I added a tsp of honey per the other reviewers and I think that's what made it. I also only had slivered almonds instead of walnuts. Soooo tasty! Read more
recipe Green Bean Salad
Susan Amsterdam NL, OTHER 12-01-2009
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Expat in the Netherlands
Rated: 4 stars out of 5

I made this recipe for Thanksgiving this year. I wanted a twist from the usual green bean recipes and one that would be more... like a salad, as oppose to a hot sidedish. It turned out well, however I would not call it a 'wow'. It is a nice salad type of veggie recipe, and the walnuts add a nice crunch. After first trying the recipe out a week before, I thought it needed a little more zip. I decided to add balsamic vinegar, instead of redwine vinegar. All in all I would say it was a nice twist on a salad and enjoyable.Read more
recipe Green Bean Salad
Taunia Lowell, MA 09-14-2009
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I'LL NEVER MAKE GREEN BEANS WITHOUT THIS RECIPE AGAIN!
Rated: 5 stars out of 5

This recipe is absolutely delicious! I have never been a huge fan of green beans, but eat them anyways to get my vitamins... in. I wanted to eat the whole bowl of these!! I used about a tsp of honey as some other people suggested, and I think it gives it just the right amount of sweetness. TIP: I used Nance's Sharp and Creamy Mustard (https://www.nystyledeli.com/cgi-bin/deli/nances.html), which is a bit tangier than most mustards (I love, love, love this mustard and won't use anything else), and I think it brought the recipe to a whole new level. We had my boyfriend's friend for dinner, and all three of us raved about this recipe. Thanks, Ellie! You've made me love green beans! :)Read more
recipe Green Bean Salad
anagha morrisville, NC 07-30-2009
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Very tasty and nutty !!
Rated: 5 stars out of 5

I added Honey too as per other's suggestions and it turned out really well. My three year old who never used to like the... beans ate them a lot ! Thanks to Ellie's recipe. Great way to eat the greens !!Read more
recipe Green Bean Salad
Vel Goodyear, AZ 06-16-2009
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Wonderful Go To Recipe
Rated: 5 stars out of 5

This is a keeper. The mustard flavor is a wonderful taste with the green beans. It is quick and easy to fix ahead of time. ... I have made it several times. It works with frozen green beans also. Vel Helton Goodyear, AZRead more
recipe Green Bean Salad
Melody Milan, IL 03-23-2009
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A perfect side dish!
Rated: 5 stars out of 5

This was my first Ellie Krieger recipe and it was a hit. Little did I knw that these crisp, flavorfull green beans were going... to be the hit of my gourmet dinner party! I opted not to have a salad and served these as a side instead. I couldn't find walnut oil and I almost used slivered almonds instead of the walnuts but I opted for the walnuts. They added a wonderful subtle nutty crunch to the vegetables, combined with the tangyness of the red onion. I did follow other reader suggestions and added 1 teaspoon of honey. These are fast and simple; I will make them for weeknight dinners as well as dinner parties. They will be part of my Easter dinner. Read more