| Level: | Easy |
| Total: | 16 min |
| Prep: | 10 min |
| Cook: | 6 min |
| Yield: | 4 (1/2 cup) servings |
Ingredients
- 1/2 pound green beans, trimmed
- 2 tablespoons chopped walnuts
- 2 tablespoons finely chopped fresh parsley leaves
- 2 tablespoons chopped red onion
- 2 teaspoons walnut oil or olive oil
- 1 teaspoon red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper
Instructions
- Bring a large pot of water with a steamer basket to a boil, add green beans and steam for about 4 minutes. Transfer to a serving bowl.
- Toast the walnuts in a small dry skillet over medium heat until they become fragrant, about 2 minutes, and then transfer them to a small bowl to cool. Add the parsley and onion to the walnuts and stir to combine.
- In another small bowl, whisk together the oil, vinegar and mustard. Toss the dressing with the green beans, top with the walnut mixture and season with salt and pepper. Serve warm or at room temperature.
Nutrition Facts
| Calories | 66 calorie |
| Total Fat | 4 grams |
| Saturated Fat | 0.5 grams |
| Cholesterol | 0 milligrams |
| Sodium | 155 milligrams |
| Carbohydrates | 5 grams |
| Dietary Fiber | 2 grams |
| Protein | 2 grams |
| Sugar | 1 grams |
Reviews
Made as written.
I’ve been making this off and on since at least the 90’s. Everyone likes it. It’s easy, different, healthy and colorful! I keep periodically going back to it!
Excellent and easy! Substituted pine nuts for walnuts and basil for parsley. Make extra vinaigrette just in case and lots of pepper too.
The very best green bean salad I have ever eaten. I too added just a touch of honey to the dressing. I ate at least half of it before it got to the dinner table. I used pecans because that is what I had on hand. Also used Vidalia onion instead of red onion because that’s what we prefer.
Made this for Easter. It was just ok.
Test
This is a great recipe and it’s great leftover — room temp or cold. So great with everything.
Easy and super flavorful!
Looked good !!
This salad is awesome! Wasn’t expecting it to taste like is does. What a pleasant surprise. I’ll be making this often. Thank you for the recipe Ellie.