green bean salad in vinaigrette

Green bean salad in vinaigrette

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This vegan, gluten-free, eggs-free and lactose-free side salad is a delicious combination of green beans, balsamic vinegar, olive oil and walnuts.

Special diets: Vegetarian | vegan | gluten-free | eggs-free | lactose-free |

️‍Allergens: nuts | soy |

⏱ 62 mins – easy

🍽 4 servings – 317 kcal per serving

Serving

222g

Fat

30g

Sat. fat

4g

Sodium

187mg

Carbs

10g

Fibers

2g

Sugars

3g

Proteins

2g


INGREDIENTS

  • An eighth tsp black pepper
  • ¼ tsp salt
  • 1½ lb green beans
  • ¼ cup balsamic vinegar
  • 1 tsp yellow mustard
  • ¾ tsp granulated sugar
  • 2 cloves garlic
  • ½ cup olive oil
  • ¼ cup walnuts

TOOLS

  • 1 knife
  • 1 saucepan
  • 1 wooden spoon
  • 1 colander
  • 1 bowl
  • 1 blender
  • 1 platter

STEPS

Chop walnuts, then peel and slice garlic cloves. Trim and cut green beans into small pods.


Heat 4 cups of water in a saucepan for 4 minutes. Add green beans and cook for 6 minutes to get cooked green beans.


Rinse and drain cooked green beans in a colander.


Combine balsamic vinegar, yellow mustard, granulated sugar, and garlic in a blender. Add salt, black pepper, and olive oil, then blend for 2 minutes to get a vinaigrette sauce.


Transfer the green beans to a bowl and drizzle with vinaigrette. Set aside for 30 minutes, then mix before transferring the salad to a platter and scatter with chopped walnuts.


It’s ready to be served !


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