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Green Bean Salad

Makes four servings (one serving is ½ cup)


  • 1/2 pound green beans, trimmed
  • 2 tablespoon chopped walnuts
  • 2 teaspoon walnut oil (or olive oil)
  • 1 teaspoon red wine vinegar
  • 1 teaspoon dijon mustard
  • 2 tablespoon finely chopped fresh parsley
  • 2 tablespoon chopped red onion


Baking Directions:

Bring a large pot of water with a steamer basket to a boil, add green beans and steam for 5 minutes.

  Transfer to a serving bowl.

Toast the walnuts in a small dry skillet over a medium heat until they become fragrant, about 2 minutes, and then transfer them to a small bowl.

Add the parsley and onion to the walnuts and stir to combine.

  In another small bowl, whisk together the oil, vinegar and mustard.

Toss the dressing with the green beans, top with the walnut mixture and season with salt and pepper.

Serve warm or at room temperature.