Green Bean and Walnut Salad 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 olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to make the vinaigrette dressing.
• STEP 3.In a large bowl, combine the blanched green beans, chopped walnuts, and vinaigrette dressing. Toss gently to coat the beans and walnuts evenly.
• STEP 4.Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
• STEP 5.Before serving, give the salad a final toss and garnish with some additional chopped walnuts. Serve chilled or at room temperature.

Cooking Tips

• Toasting the walnuts before adding them to the salad enhances their flavor. Simply spread the walnuts on a baking sheet and bake in a preheated oven at 350°F (175°C) for about 8-10 minutes, or until fragrant and lightly browned.
• If you prefer a softer texture for the green beans, blanch them for an additional minute or two.
• For added freshness, you can also add some chopped fresh herbs like parsley or mint to the salad.

Storage and Serving

• Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days.
• This salad is a great make-ahead dish for picnics or potlucks.
• Serve the salad as a side dish with grilled chicken or fish, or enjoy it as a light and healthy lunch on its own.