Green Bean Salad In Tangy Vinaigrette Recipe

Name: Green Bean Salad In Tangy Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs green beans, topped and tailed, strings removed (unless beans are the type that haven't any and cut into 1 1/2 inch lengths); Tangy Vinaigrette; 1/4 cup balsamic vinegar; 1 teaspoon Dijon mustard; 2 anchovy fillets, rinsed (good) (optional); 3/4 teaspoon sugar; 1 -2 garlic clove (depending on your garlic tolerance, I like 2, personally); salt & freshly ground black pepper; 1/2 cup extra virgin olive oil; 1/4 cup walnuts, chopped, toasted

Servings: persons

1 1/2 lbs green beans, topped and tailed, strings removed (unless beans are the type that haven't any and cut into 1 1/2 inch lengths)
Tangy Vinaigrette
1/4 cup balsamic vinegar
1 teaspoon Dijon mustard
2 anchovy fillets, rinsed (good) (optional)
3/4 teaspoon sugar
1 -2 garlic clove (depending on your garlic tolerance, I like 2, personally)
salt & freshly ground black pepper
1/2 cup extra virgin olive oil
1/4 cup walnuts, chopped, toasted

1
Steam the green beans until crisp-tender.
2
Drain in a large colander and run under cold water.
3
Leave to drain thoroughly, about 10 minutes.
4
Make vinaigrette: In a small blender, whisk all blender ingredients until emulsified.
5
Check seasoning and adjust (you will probably find that you will need to add more salt after you add the vinaigrette to the green beans).
6
Pour dressing onto green beans in a pretty bowl and toss to coat.
7
Allow beans to 'sit' in dressing for at least 1/2 hour before serving to absorb dressing.
8
Re-toss just before serving.
9
Sprinkle toasted walnuts over and serve.

410

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 lbs green beans, topped and tailed, strings removed (unless beans are the type that haven't any and cut into 1 1/2 inch lengths), Tangy Vinaigrette, 1/4 cup balsamic vinegar, 1 teaspoon Dijon mustard, and more.

Yes, Green Bean Salad In Tangy Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Green Bean Salad In Tangy Vinaigrette

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