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This recipe for tangy green bean salad with crispy walnuts is one that I have had for a while. 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.
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Tangy Green Bean Salad with Toasted Walnuts
A simple but delicious side dish that's perfect with just about any meal.
- 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
- 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. sea salt
- 1/4 tsp. fresh ground black pepper
- Wash and snip your green beans. Cut them into halves or thirds, depending on the size of the bean.
- 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.
- Remove the green beans from the heat and place them in the ice bath to stop them from cooking further.
- In a large bowl, whisk together the dressing ingredients. Add your chopped red onion and stir.
- Remove the green beans from the water bath and drain.
- 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.
- 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.
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Black Pepper Organic
Redmond Real Sea Salt
Frontier Co-op Garlic Powder, Certified Organic, Kosher | 7.76 oz Resealable Bag
Simply Organic Onion Powder
Bionaturae Organic Balsamic Vinegar, 17 Count
Annie's Naturals Organic Dijon Mustard, 9 oz
Kasandrinos Organic Extra Virgin Olive Oil
100% Pure Cold Pressed Organic Virgin / Unrefined Macadamia Nut Oil - 4oz
NOW Foods Raw, Organic Walnuts
What a great recipe! I have been thinking about making string beans with almonds, but walnuts works too! Yum!
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. 🙂