Green Bean Salad With Mustard Vinaigrette Recipe

Name: Green Bean Salad With Mustard Vinaigrette Recipe
Total time: 20 min
Yield: 6
Cuisine: Brazilian

Recipe By Slurrp

This green bean salad with mustard vinaigrette is a refreshing and flavorful side dish. The crisp green beans are blanched to perfection and then tossed in a tangy mustard vinaigrette. The vinaigrette is made with Dijon mustard, red wine vinegar, olive oil, and a touch of honey for sweetness. The salad is finished off with some chopped red onion and fresh parsley for added flavor and color. It's a simple and healthy salad that is perfect for summer picnics or as a light lunch.

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20minstotal

ingredients serves

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Ingredients For Green Bean Salad With Mustard Vinaigrette Recipe

1 pound Green Beans, Trimmed
2 tablespoon Dijon Mustard
2 tablespoon Red Wine Vinegar
0.25 cup Olive Oil
1 teaspoon Honey
As required Salt And Pepper To Taste
0.25 cup Chopped Red Onion
2 tablespoon Chopped Fresh Parsley

Directions : Green Bean Salad With Mustard Vinaigrette 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 the Dijon mustard, red wine vinegar, olive oil, honey, salt, and pepper to make the vinaigrette.
STEP 3.In a large bowl, combine the blanched green beans, chopped red onion, and fresh parsley. Pour the mustard vinaigrette over the salad and toss to coat.
STEP 4.Refrigerate the salad for at least 30 minutes to allow the flavors to meld together. Serve chilled and enjoy!

Cooking Tips

Make sure to not overcook the green beans. They should be crisp-tender and still have a vibrant green color.
You can blanch the green beans ahead of time and store them in the refrigerator until ready to use.
Feel free to add other vegetables or toppings to the salad, such as cherry tomatoes or crumbled feta cheese.

Storage and Serving

This green bean salad can be stored in an airtight container in the refrigerator for up to 3 days.
Serve the salad chilled as a side dish or as a light lunch. It pairs well with grilled chicken or fish.
Garnish the salad with some additional chopped parsley before serving for a fresh and vibrant presentation.

Nutrition
value

138

calories per serving

14 g Fat2 g Protein< 1 g Carbs2 g FiberOther

Current Totals

14 g Fat
2 g Protein
< 1 g Carbs
2 g Fiber

MacroNutrients

Carbs
0 g
Protein
2 g
Fiber
2 g

Fats

Fat
14 g

Vitamins & Minerals

Calcium
33 mg
Iron
1 mg
Vitamin A
59 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
7 mcg
Vitamin B12
0 mcg
Vitamin C
1 mg
Vitamin E
4 mg
Copper
0 mcg
Magnesium
41 mg
Manganese
0 mg
Phosphorus
58 mg
Selenium
1 mcg
Zinc
0 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.