Green Bean Salad with Parmesan and Walnuts

Name: Green Bean Salad with Parmesan and Walnuts
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6 servings
Ingredients: 1 pound green beans; 1/2 cup chopped walnuts; 2 tablespoons extra virgin olive oil; 2 tablespoons white balsamic vinegar; 1/3 cup chopped fresh mint; 1/3 cup Shaved parmesan; 1/4 tsp Sea salt; Freshly ground white pepper or black pepper

User Reviews

4.7

9 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
6 servings
Calories
157 kcal
Course
Salad
Cuisine
Mediterranean

Green Bean Salad with Parmesan and Walnuts

Iris Warren

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Easy and flavorful salad with lightly steamed green beans, shaved parmesan, pan-toasted chopped walnuts, fresh mint, extra virgin olive oil, and white balsamic vinegar.

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Ingredients

Servings

1 pound green beans (young beans are best), washed and trimmed
1/2 cup chopped walnuts - you may substitute sliced almonds or pine nuts
2 tablespoons extra virgin olive oil
2 tablespoons white balsamic vinegar (you may substitute red balsamic vinegar)
1/3 cup chopped fresh mint
1/3 cup Shaved parmesan (for vegetarian use cheese with a vegetarian rennet)
1/4 tsp Sea salt, or more to taste
Freshly ground white pepper or black pepper, to taste

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Instructions

Cut the green beans into pieces about 4 inches long. If you are using small young beans, there is no need to cut them. Put the green beans into a pan along with 1/2 cup of water. Bring the water to a boil and cover the pan. Turn the heat to medium and let the beans steam for about 5 minutes until tender-crisp. Smaller, younger beans will take less time to steam-- check them after 2-3 minutes.
Drain the green beans and transfer them immediately to a large bowl of ice water. Leave them there to cool.
Put the chopped walnuts into a skillet over medium heat. Let the walnuts toast for a few minutes, stirring frequently, until the nuts are fragrant. Don't let them toast too long, or the skin will burn and the walnuts will taste bitter. When they're nicely toasted, remove from heat and pour them immediately into a bowl.
Drain the green beans and pat them dry with paper towels. Put them into a large bowl. In a small bowl, whisk together the extra virgin olive oil, balsamic, and 1/4 teaspoon of sea salt. Pour the dressing over the green beans and toss to coat.
Add the chopped mint and walnuts to the green beans and toss to coat. Taste the salad. Season with additional sea salt and freshly ground white or black pepper, to taste.
Shave the parmesan cheese with a grater. Break apart the shavings into small pieces.
Sprinkle the shaved parmesan over the salad. Serve.

Notes

Notes: nutrition calculated using 1/4 teaspoon sea salt.
To make this a vegetarian salad, choose a parmesan made with a microbial rennet.
To prepare salad in advance, you can steam and blanche the green beans, then refrigerate them until ready to serve. Be sure to dress the salad just before serving; the beans will start to look dull after sitting in the dressing for a prolonged period of time. The salad tastes best slightly chilled, so leave the beans out of the refrigerator for a few minutes before assembling the salad.

Nutrition Information

Show Details

Calories 157kcal (8%) Carbohydrates 8g (3%) Protein 5g (10%) Fat 13g (20%) Saturated Fat 2g (10%) Polyunsaturated Fat 5g Monounsaturated Fat 5g Cholesterol 4mg (1%) Sodium 193mg (8%) Potassium 228mg (7%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 673IU (13%) Vitamin C 10mg (11%) Calcium 111mg (11%) Iron 1mg (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 157 kcal

% Daily Value*

Calories	157kcal	8%
Carbohydrates	8g	3%
Protein	5g	10%
Fat	13g	20%
Saturated Fat	2g	10%
Polyunsaturated Fat	5g	29%
Monounsaturated Fat	5g	25%
Cholesterol	4mg	1%
Sodium	193mg	8%
Potassium	228mg	5%
Fiber	3g	12%
Sugar	4g	8%
Vitamin A	673IU	13%
Vitamin C	10mg	11%
Calcium	111mg	11%
Iron	1mg	6%