This dish is opulent, extravagant, buttery, and indulgent. The interior is light and custard-like, with a crunchy top. Yummy when accompanied by a scoop of freshly made whipped cream.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 5 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound fresh green beans, trimmed
- 1 large red bell pepper, thinly sliced
- 1 large mango, thinly sliced
- 2 medium shallots, thinly sliced
- ¼ cup crumbled feta cheese
- 1 small red onion, minced
- ¼ cup white balsamic vinegar
- 2 tablespoons white sugar
- 1 tablespoon whole grain mustard
- 1 tablespoon poppy seeds
- ¼ cup extra-virgin olive oil
- salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add beans and boil until color changes to bright green, 2 to 3 minutes.
- Drain beans completely and run under cold water or submerge in a bowl with ice-cold water to stop the cooking process. Once cooled, drain completely and set aside.
- Combine bell pepper, mango, and shallots in a large salad bowl. Add green beans and feta cheese; toss to combine.
- Combine onion, balsamic vinegar, sugar, mustard, and poppy seeds together in a bowl. Drizzle in olive oil while whisking rapidly until dressing is smooth. Season with salt and pepper.
- Drizzle about 1/4 cup vinaigrette over the salad and mix to combine.
- Use a semi-ripe mango that will hold its shape when sliced.
- Nutrition data for this recipe includes the full amount of dressing. The actual amount of dressing consumed will vary.
Nutrition Facts
| Calories | 342 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 14 mg |
| Dietary Fiber | 7 g |
| Protein | 7 g |
| Saturated Fat | 5 g |
| Sodium | 253 mg |
| Sugars | 26 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
This is a fantastic summer recipe! I didn’t change a thing & my friends all loved it. The combination of sweet, crunchy tangy all together… perfection.