Green Bean Salad
User Reviews
3.8
Green Bean Salad
Description
Green Bean Salad features fresh green beans blanched to maintain a tender-crisp bite. Toasted walnuts contribute a crunchy richness, balanced by the tartness and chew of dried cranberries. The dressing, a blend of apple cider vinegar, olive oil, maple syrup, minced shallots, Dijon mustard, salt, and pepper, brings a bright and slightly sweet acidity that complements the fresh and toasted components. Fried shallots, prepared by thinly slicing shallots and cooking them in oil until golden, add an additional crispy and savory layer to the salad.
The salad is tossed and chilled for at least 30 minutes, allowing the dressing to soak into the beans and nuts, enhancing the overall flavor profile. This salad works well as a side dish alongside roasted meats or as part of a picnic spread where contrasting textures and flavors are appreciated.
The optional step of toasting nuts enhances their nuttiness and crunch, and chilling helps meld the dressing into the ingredients, so planning ahead improves the final taste. The fried shallots can be made in advance and stored, adding a convenience element when assembling the salad.
Ingredients
Salad
- 1 pound Green bean trimmed, fresh
- ⅓ cup nut chopped (I used walnuts, toasted
- ⅓ cup dried cranberries
Dressing
- 3 Tablespoons apple cider vinegar
- 3 Tablespoons extra-virgin olive oil
- 1 ½ teaspoons maple syrup
- 2 Tablespoons shallot minced
- 1 teaspoon Dijon mustard
- ½ teaspoon salt sea salt
- ¼ teaspoon black pepper ground
Fried Shallots
- ¼ cup olive oil or avocado oil
- 1 cup shallots sliced
Instructions
- Preheat oven to 350°F. Add nuts to a small baking sheet and place in the heated oven for about 10 minutes to toast, until they are golden and fragrant. You can toast nuts whole and chop after toasting or toast chopped nuts. If your nuts are already chopped it will take less time for them to toast. This step is optional but recommended.
- Blanch the green beans by bringing a large pot of water to a boil. Once boiling, add the green beans and cook for 2-3 minutes, until tender, but still have a slight crunch. Drain and add to an ice bath to stop the cooking process.
- In a large bowl, whisk together apple cider vinegar, olive oil, maple syrup, minced shallots, dijon mustard, sea salt and pepper.
- Add blanched green beans, nuts and dried cranberries into the bowl with the dressing. Toss to coat and refrigerate for at least 30 minutes to allow the flavors to blend.
- While salad is chilling, make fried shallots by slicing shallots into thin rings with a knife or mandoline. Add shallots and oil to a frying pan. Turn heat to medium-high and saute shallots for about 5-7 minutes. Turn the heat to medium-low and continue cooking for 3-5 more minutes or until shallots are golden and crispy. Keep an eye on them as they can burn quickly! Transfer the fried shallots to a plate or pan lined with paper towels or a clean dishcloth to soak up the extra oil. Let cool completely.
- Once you’re ready to serve, mix your salad together (the dressing will go to the bottom after sitting) and top it with the fried shallots right before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Serving | 1/6 of recipe | |
| Calories | 229kcal | 11% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 19g | 29% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 220mg | 9% |
| Potassium | 208mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.8
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