Green Bean Salad

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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, AZ

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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.

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I loved this recipe. In fact I couldn't stop eating it. Its great to know one can fall in love with their veggies! Thanks Ellie!

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This was a fantastic side dish I served at Thanksgiving and I am making it again for Valentine's Day. It is very simple and easy to serve at room temperature.

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I made this for Thanksgiving and I really appreciated that it could be served at room temperature and I didn't have to worry about it. There was nothing wrong with this dish, and I am sure that I will make it again, just not a 5 star in my book.

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I just made this for Thanksgiving as an alternative to the traditional green bean casserole. It was really easy, and I love that it can be prepared ahead of time and doesn't require the oven or stove. Since I was driving pretty far, I prepared the wet portion of the dressing ahead of time and chopped everything else, so half an hour before dinner I assembled it in a flash and it was ready to go. Additionally, it was a real hit. Everyone at the table loved it, and although I doubled the recipe, the beans disappeared quickly. Everyone wanted the recipe. All in all, a wonderful success, and a perfect Thanksgiving side.

My only change was to quickly blanch the beans rather than steaming them.

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I altered it a bit. I left out the part that required the nuts and parsley, but kept the red onion. It tasted soo good, especially after I added a little honey to the dressing to give it a little sweetness. I almost ate the whole dish before I made a pasta to accompany it :

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This is a great recipe and its super easy to make. Fresh any time of year and quick to prep. I like using sliced almonds instead.

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This is the first time I ever made green been salad and it was very tasty. When making the recipe, I was concerned about the sauce overpowering the other ingredients. My fears were unfounded as the sauce had the right amount of flavor. What a great recipe! This salad is a keeper.

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I'm not much a bean fan, but these were truely flavorful and satisfying. Followed the recipe exactly with very successful results. Very simple and easy to make.