Craving something fresh, fast, and fabulous? This vibrant Green Bean and Walnut Salad is your answer! Ready in minutes, it’s a light yet satisfying meal packed with crunchy textures and a zesty balsamic dressing. Say goodbye to sad desk lunches and hello to your new favorite summer salad.
Ingredients
• 2 – 3 cups / 225-340g fresh green beans, trimmed
• 1 medium red onion, thinly sliced
• ½ cup / 60g walnuts
• 2 tbsp / 30ml extra virgin olive oil
• 1.5 tbsp / 22ml balsamic vinegar
• Salt and freshly ground black pepper, to taste
Instructions
1. Method
2. Place the walnuts in a dry pan over medium heat. Toast for 3-5 minutes, tossing frequently until fragrant, then set aside to cool.
3. Bring a large pot of salted water to a boil. Add the green beans and blanch for 5-8 minutes until tender-crisp. They should remain bright green and have a slight crunch.
4. Immediately transfer the blanched beans to a bowl of ice water to stop the cooking process and lock in their color. After a minute, drain them thoroughly.
5. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper to create the dressing.
6. In a large serving bowl, combine the drained green beans, sliced red onion, and toasted walnuts.
7. Pour the dressing over the salad and toss gently to coat everything evenly. Serve immediately.
Nutritional Information
• Serves: 2
• Calories: 80 per serving
• Calories from Fat: 10%
• Carbs: 7g
Pro Tips
• For extra flavor, add a teaspoon of Dijon mustard to your balsamic vinaigrette.
• Crumble some feta or goat cheese over the finished salad for a creamy, tangy addition.
• Ensure the green beans are completely dry after the ice bath to prevent a watery dressing.
• For a heartier meal, add some grilled chicken or chickpeas to the salad.
FAQ
Q: Can I make this green bean salad ahead of time
A: Yes, you can prepare the components in advance. Blanch the green beans, toast the walnuts, and mix the dressing, storing them separately in the refrigerator. Combine just before serving to ensure the best crunch and prevent sogginess.
Q: What can I substitute for walnuts in this salad
A: Pecans, almonds, or even toasted sunflower seeds are great substitutes for walnuts. Each will provide a delicious crunch and slightly different flavor profile.
Q: Do I have to blanch the green beans
A: Blanching is recommended to achieve a tender-crisp texture and bright green color. If you prefer a crunchier salad, you can use raw, thinly sliced green beans, but blanching provides the best result for this recipe.
Q: How can I make this salad a more filling meal
A: To make this a heartier meal, add a protein source like grilled chicken, chickpeas, or crumbled feta cheese as suggested in the pro tips. This will make it a more substantial and complete dish.
