Summer Green Bean Salad – a delicious recipe with pine nuts, green beans, olive oil, shallots, champagne vinegar, dijon mustard. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
1. Toast pine nuts in a dry heavy skillet until golden.
2
2. Bring a large saucepan of salted water to a boil. Add the beans and cook until tender, about 8 minutes. Drain and refresh under cold water, drain again.
3
3. Meanwhile in a medium skillet, heat 2 tblesp. of the oil. Add the shallots and cook over moderate heat, stirring often until caramelized, about 5 minutes. Add the vinegar and reduce by half, 1 to 2 minutes, scrape the contents of the skillet into a large bowl.
4
4. Whisk in the mustard and the remaining 4 tblesp. olive oil. Add the green beans, scallions, dill and lemon zest and toss. Season with salt and pepper. Sprinkle the pine nuts on top and serve.
5
3
361
kcal
Calories
35
g
Fat
10
g
Carbs
6
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1/2 cup pine nuts, 2 pds. green beans, 1/4 cup plus 2 tblesp. olive oil, 8 shallots, thinly sliced, and more.
Yes, Summer Green Bean Salad 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.
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