1 Video | Photo: Green Bean Salad Recipe
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.
Per serving: Calories: 66; Total Fat: 4 grams; Saturated Fat: 0.5 grams; Protein: 2 grams; Total carbohydrates: 5 grams; Sugar: 1 gram; Fiber: 2 grams; Cholesterol: 0 milligrams; Sodium: 155 milligrams
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By Food Gma 11406239
Colorado
on January 31, 2013
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These are sooooo good! I make them every summer with green beans out of my garden. IMO the roasted nuts are what puts it over the top. It's January now, but I have some frozen garden beans in my freezer and I'm going to have this recipe with some baby back ribs and pretend it's summer time here in Colorado! I give my beans an ice bath too, just like another reviewer, to keep them crisp and dark green. I hate to admit it, but I end up eating them out of the serving bowl on the way to the table.
By irongirl2011
Brooklyn, NY
on January 13, 2013
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I was so looking forward to trying this recipe based on all the positive reviews but I was so disappointed. In fact, it might be only one of the few recipes I've made where I'm not sure I will even finish the food. It's that bad. Yikes. Bummer.
By Esikina
Milford, MI
on September 19, 2012
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This was so yummy!! I tripled the recipe and it turned our great. Also, I boiled the green beans for 4-5 minutes and shocked them in ice cold water and they were still crispy.
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