Green Bean Salad

Green Bean Salad

Category,

Yields4 Servings
 1 lb french beans, cleaned with ends removed
 1 medium red onion, finely diced
 2 tbsp dijon mustard
 2 tbsp white wine vinegar
 ¼ tsp black pepper
 ½ cup olive oil
 2 tbsp fresh dill
 4 tbsp fresh roasted pecans, chopped (no salt)
1

I absolutely adore walking into a garden, pulling and eating (right from the plant) a fresh green bean! This salad tastes just as fresh and delicious. Enjoy the fresh garden taste with a hint that earthy pecan. So easy. So delicious.

Fill a large bowl with ice water.
Bring a large pot of water to a boil and add 1 tablespoon of salt.
Add the beans and cook for 1 minute. You want the beans to be crisp-tender.
Drain the beans and put them in the ice water until completely cool.
Drain the beans again, dry on paper towels, and place them in a large bowl.
Dressing:
In a small bowl, whisk together the mustard, vinegar, 1/2 teaspoon salt, and the pepper. While whisking, slowly add the olive oil to make an emulsion.
Pour enough dressing over the beans to moisten them well, reserving the rest for another use.
Toss with the dill and pecans.
Season to taste with salt and pepper.
Best served at room temperature.

Note: Whenever possible, I use all organic ingredients.

Ingredients

 1 lb french beans, cleaned with ends removed
 1 medium red onion, finely diced
 2 tbsp dijon mustard
 2 tbsp white wine vinegar
 ¼ tsp black pepper
 ½ cup olive oil
 2 tbsp fresh dill
 4 tbsp fresh roasted pecans, chopped (no salt)

Directions

1

I absolutely adore walking into a garden, pulling and eating (right from the plant) a fresh green bean! This salad tastes just as fresh and delicious. Enjoy the fresh garden taste with a hint that earthy pecan. So easy. So delicious.

Fill a large bowl with ice water.
Bring a large pot of water to a boil and add 1 tablespoon of salt.
Add the beans and cook for 1 minute. You want the beans to be crisp-tender.
Drain the beans and put them in the ice water until completely cool.
Drain the beans again, dry on paper towels, and place them in a large bowl.
Dressing:
In a small bowl, whisk together the mustard, vinegar, 1/2 teaspoon salt, and the pepper. While whisking, slowly add the olive oil to make an emulsion.
Pour enough dressing over the beans to moisten them well, reserving the rest for another use.
Toss with the dill and pecans.
Season to taste with salt and pepper.
Best served at room temperature.

Note: Whenever possible, I use all organic ingredients.

Green Bean Salad
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