Green Bean and Walnut Salad Recipe

Recipe By Slurrp

This Green Bean and Walnut Salad is a refreshing and nutritious dish that combines the crunchiness of green beans with the richness of walnuts. The beans are blanched to retain their vibrant color and crisp texture, then tossed with a tangy vinaigrette dressing. The addition of toasted walnuts adds a delightful nutty flavor and a satisfying crunch. This salad is perfect as a side dish or a light lunch, and it can be served chilled or at room temperature.

4.3
16 Rating -
Rate
Vegdiet
20minstotal
15minsPrep
20m.total
15m.Prep
Green Bean and Walnut Salad
plan
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ingredients serve

Ingredients for Green Bean and Walnut Salad Recipe

  • 0.08 pound Green Beans, Trimmed
  • 1/25 cup Walnuts, Chopped
  • 0.17 tablespoon Olive Oil
  • 0.08 tablespoon Lemon Juice
  • 0.08 teaspoon Dijon Mustard
  • 0.08 teaspoon Honey
  • As required Salt And Pepper To Taste

Directions: Green Bean And Walnut Salad Recipe

Cooking Directions

  • STEP 1.Bring a pot of salted water to a boil and blanch the green beans for 2-3 minutes until crisp-tender. Drain and rinse with cold water to stop the cooking process.
  • STEP 2.In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to make the vinaigrette dressing.
  • STEP 3.In a large bowl, combine the blanched green beans, chopped walnuts, and vinaigrette dressing. Toss gently to coat the beans and walnuts evenly.
  • STEP 4.Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
  • STEP 5.Before serving, give the salad a final toss and garnish with some additional chopped walnuts. Serve chilled or at room temperature.

Cooking Tips

  • Toasting the walnuts before adding them to the salad enhances their flavor. Simply spread the walnuts on a baking sheet and bake in a preheated oven at 350°F (175°C) for about 8-10 minutes, or until fragrant and lightly browned.
  • If you prefer a softer texture for the green beans, blanch them for an additional minute or two.
  • For added freshness, you can also add some chopped fresh herbs like parsley or mint to the salad.

Storage and Serving

  • Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days.
  • This salad is a great make-ahead dish for picnics or potlucks.
  • Serve the salad as a side dish with grilled chicken or fish, or enjoy it as a light and healthy lunch on its own.
Nutrition
value
132
calories per serving
13 g Fat1 g Protein2 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    13g
  • Protein
    1g
  • Carbs
    2g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    2g
  • Protein
    1g
  • Fiber
    < 1g

Fats

  • Fat
    13g

Vitamins & Minerals

  • Calcium
    15mg
  • Iron
    < 1mg
  • Vitamin A
    2mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    6mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    < 1mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    20mg
  • Manganese
    < 1mg
  • Phosphorus
    40mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp