Green Bean Salad With Mustard Vinaigrette Recipe

Recipe By Slurrp

This green bean salad with mustard vinaigrette is a refreshing and flavorful side dish. The crisp green beans are blanched to perfection and then tossed in a tangy mustard vinaigrette. The vinaigrette is made with Dijon mustard, red wine vinegar, olive oil, and a touch of honey for sweetness. The salad is finished off with some chopped red onion and fresh parsley for added flavor and color. It's a simple and healthy salad that is perfect for summer picnics or as a light lunch.

4.8
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20minstotal
20m.total
Green Bean Salad With Mustard Vinaigrette
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Ingredients for Green Bean Salad With Mustard Vinaigrette Recipe

  • 0.17 pound Green Beans, Trimmed
  • 0.33 tablespoon Dijon Mustard
  • 0.33 tablespoon Red Wine Vinegar
  • 1/25 cup Olive Oil
  • 0.17 teaspoon Honey
  • As required Salt And Pepper To Taste
  • 1/25 cup Chopped Red Onion
  • 0.33 tablespoon Chopped Fresh Parsley

Directions: Green Bean Salad With Mustard Vinaigrette 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 the Dijon mustard, red wine vinegar, olive oil, honey, salt, and pepper to make the vinaigrette.
  • STEP 3.In a large bowl, combine the blanched green beans, chopped red onion, and fresh parsley. Pour the mustard vinaigrette over the salad and toss to coat.
  • STEP 4.Refrigerate the salad for at least 30 minutes to allow the flavors to meld together. Serve chilled and enjoy!

Cooking Tips

  • Make sure to not overcook the green beans. They should be crisp-tender and still have a vibrant green color.
  • You can blanch the green beans ahead of time and store them in the refrigerator until ready to use.
  • Feel free to add other vegetables or toppings to the salad, such as cherry tomatoes or crumbled feta cheese.

Storage and Serving

  • This green bean salad can be stored in an airtight container in the refrigerator for up to 3 days.
  • Serve the salad chilled as a side dish or as a light lunch. It pairs well with grilled chicken or fish.
  • Garnish the salad with some additional chopped parsley before serving for a fresh and vibrant presentation.
Nutrition
value
138
calories per serving
14 g Fat2 g Protein< 1 g Carbs2 g FiberOther

Current Totals

  • Fat
    14g
  • Protein
    2g
  • Carbs
    < 1g
  • Fiber
    2g

MacroNutrients

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

Fats

  • Fat
    14g

Vitamins & Minerals

  • Calcium
    33mg
  • Iron
    < 1mg
  • Vitamin A
    59mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    7mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    1mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    41mg
  • Manganese
    < 1mg
  • Phosphorus
    58mg
  • 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