This recipe for tangy green bean salad with crispy walnuts is one that I have had for awhile. I remember getting the recipe from my friend Carol, years ago. She made some and brought it to a picnic lunch and it was SO good. Over the years, the recipe has evolved to include some new ingredients, but it is fundamentally the same green bean salad that Carol introduced me to.
This is one of those recipes that tastes better the next day and the day after that. If you are going to make this, I encourage you to make it a day in advance so that the flavors have a chance to develop and soak into the green beans. Also, when I do that, I leave the walnut out and toss them in a few minutes before serving, that way they stay nice and crisp.
Tangy Green Bean Salad with Toasted Walnuts (Gluten, Grain, Sugar, and Dairy Free)
Ingredients
1 pound of fresh green beans, ends snipped and cut in half or thirds
1/4 – 1/2 cup red onion, finely chopped
1 cup crispy walnuts, chopped
Dressing
2 tbsp. macadamia nut oil
2 tbsp. olive oil
4 tbsp. brown mustard or dijon mustard
4 tbsp. balsamic vinegar
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. fresh ground black pepper
Instructions
1. Wash and snip your green beans. Cut them into halves or thirds, depending on the size of the bean.
2. Steam your green beans until tender. Cook time will vary, but should be anywhere from 5-10 minutes. You want them to be tender, but not mushy. While they are steaming, prepare an ice bath in a separate bowl.
3. Remove the green beans from the heat and place in the ice bath to stop them from cooking further.
4. In a large bowl, whisk together the dressing ingredients. Add your chopped red onion and stir.
5. Remove the green beans from the water bath and drain.
6. Add the cooked green beans to the bowl with the dressing and toss until they are coated in the dressing. If you are serving right away, you can sprinkle the chopped walnuts in at this time. If you are serving at a later time, don’t add the walnuts until you’re closer to serving.
7. This salad tastes best after it has had time for the flavors to develop. I also find that it tastes best at room temperature, rather than right out of the fridge. Keeps for several days in the fridge. I often make a large batch and we eat on it all week. This also makes a great carry out dish for picnics and potlucks.
This post is part of Fill Those Jars Friday | Fresh Bites Friday | Freaky Friday | Friday Food | Seasonal Celebration Sunday | Friday Food |
Delicious Obsessions was founded by Jessica Espinoza in 2010. Jessica is passionate about real food, natural living, and more. She helps people see how to eat nourishing food, without breaking the bank. Her motto is "baby steps" -- making small, lasting changes, one at a time, is the best way to ensure long-term success. This website contains "affiliate links" where appropriate, on which, I may earn a small commission or referral fee on your purchase. This has no effect on your price. The monies earned help maintain and support this website's hosting, maintenance, and the development of free content. The content shared on this site is for informational and educational purposes only. Statements/products discussed have not been evaluated by the Food and Drug Administration (FDA) and are not intended to diagnose, cure, treat, or prevent any disease or illness. Please consult your own health care practitioner before making changes to your current diet or before beginning any herbal or vitamin supplement regimen or exercise program.
What a great recipe! I have been thinking about making string beans with almonds, but walnuts works too! Yum!
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I may have to make this Jessica. I have a few remaining beans coming out of the garden and I love a little tang.
Thanks for the idea-er.
I have a bag of green beans from my CSA in my fridge – I think I know what I’ll be doing with them now.