Best 5 Green Bean And Walnut Salad Recipes
Salads are a great way to get your daily dose of fruits and vegetables. They can be light and refreshing, or hearty and filling, depending on the ingredients you choose. Green beans and walnuts are two healthy and delicious ingredients that can be combined to make a variety of salads. Green beans are a good source of vitamins A, C, and K, as well as fiber. Walnuts are a good source of healthy fats, protein, and antioxidants. Together, these two ingredients make a salad that is both nutritious and delicious.
Let's cook with our recipes!
GREEN BEAN AND WALNUT SALAD
Cranberries make this side dish delightfully Christmasy. Everyone will love the crunchy walnuts, too. -Deborah Giusti, Hot Springs, Arkansas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Place beans in a Dutch oven and cover with water. Bring to a boil. Cover and cook for 4-7 minutes or until crisp-tender; drain. , In a large bowl, combine the beans, walnuts and cranberries. In a small bowl, whisk the vinaigrette ingredients. Pour over bean mixture; toss to coat. Cover and refrigerate until chilled. Toss before serving.
Nutrition Facts : Calories 152 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 105mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
GREEN BEAN, WATERCRESS AND WALNUT SALAD
Steps:
- Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer beans to large bowl of ice water to cool. Drain; pat dry. Whisk vinegar, mustard and parsley in small bowl to blend. Gradually whisk in oil. Season with salt and pepper. (Can be made 1 day ahead. Cover beans and vinaigrette separately; chill. Rewhisk before using.) Combine beans, watercress, walnuts and tomatoes in large bowl. Toss with enough vinaigrette to coat. Season to taste with salt and pepper.
GREEN BEAN AND WALNUT SALAD (MTSVANI LOBIOS PKHALI)
An excellent salad to go with a Russian Barbeque! For a crunchier salad, serve it soon after adding the dressing; for a more piquant flavor, make it the day before to allow the green beans to soak up the flavors of the garlic, vinegar, and walnut .
Provided by Witch Doctor
Categories Vegetable
Time 1h7m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, combine the walnuts, garlic, vinegar, lemon juice, water, and oil. Mix thoroughly. Let stand for 30 minutes.
- Bring enough lightly salted water to a boil to cover the beans when added. Add the beans and boil until the beans are tender, about 7 minutes. Drain, refresh under cold running water, and drain again. Pat dry.
- In a salad bowl, combine the beans and the onion. Add the dressing, cilantro, and more vinegar, if desired. Season to taste with salt and pepper and toss well. Serve either chilled or at room temperature.
Nutrition Facts : Calories 199.4, Fat 16.8, SaturatedFat 2, Sodium 8.5, Carbohydrate 11.7, Fiber 4.8, Sugar 2.6, Protein 3.9
GREEN BEAN, FETA, WALNUT AND MINT SALAD
Steps:
- 1. Bring 2 quarts salted water to a boil in a saucepan over medium heat. Add the green beans and cook them until they are crisp-tender, about 4 minutes. Drain the beans and plunge them immediately into ice water to stop their cooking. Drain them again and pat them dry. 2. Transfer the beans to a shallow serving bowl. Sprinkle with the walnuts, onion, and feta. Chill well. 3. Make the dressing: Combine the oil, mint, vinegar, garlic, salt, and pepper in a lidded jar and shake to blend. Pour the dressing over the bean mixture, toss thoroughly, and serve.
ARUGULA AND GREEN BEAN SALAD WITH WALNUT OIL DRESSING
Categories Salad Vegetarian Walnut Green Bean Arugula Summer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Whisk first 3 ingredients in small bowl. Season dressing with salt and pepper.
- Cook green beans in large pot of boiling salted water until crisp-tender, about 6 minutes. Drain. Refresh under cold running water. Drain well. Transfer to large bowl. Add arugula and half of eggs. Drizzle with dressing; toss to coat. Top with remaining eggs.
Tips:
- Choose fresh, crisp green beans for the best flavor and texture.
- Blanch the green beans in boiling water for a few minutes, then immediately transfer them to an ice bath to stop the cooking process and preserve their鮮豔的綠色。
- Use a variety of nuts in the salad, such as walnuts, almonds, or pecans, for a more complex flavor and texture.
- Add some crumbled cheese, such as feta or goat cheese, to the salad for a creamy, tangy flavor.
- Dress the salad with a simple vinaigrette made with olive oil, vinegar, salt, and pepper.
- Serve the salad immediately or chill it for later.
Conclusion:
Green bean and walnut salad is a delicious, healthy, and versatile dish that can be served as a side dish or a main course. It's packed with nutrients, including vitamins, minerals, and fiber. The walnuts add a crunchy texture and a nutty flavor to the salad, while the vinaigrette dressing adds a tangy flavor. This salad is a great way to enjoy the fresh flavors of summer vegetables.
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