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Green Bean Salad with Mustard Vinaigrette

Name: Green Bean Salad with Mustard Vinaigrette
Prep time: 1500 s
Cook time: 300 s
Total time: 2100 s
Yield: 4
Ingredients: 1/3 cup Oil olive salad or cooking; 50 grams Shallots raw; 2 Cloves Garlic raw; 1 tablespoon Vinegar red wine; 1 tablespoon Lemon juice raw; 1 tablespoon Dressing honey mustard fat-free; 1/2 tablespoon Honey; 1/2 teaspoon Salt table; 1/2 teaspoon Spices pepper black; 1 pound Beans snap green raw; 1/4 cup Nuts walnuts english; 2 tablespoons Parsley fresh

35'

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Not included in this recipe

Peanuts

Gluten

Fish

Egg

Crustaceans

Salad

Peanuts-Free

Gluten-Free

Ingredients

Servings

- 4 Portions +

Oil, olive, salad or cooking

1/3 cup Oil, olive, salad or cooking

Shallots, raw

50 grams Shallots, raw

Garlic, raw

2 Cloves Garlic, raw

Vinegar, red wine

1 tablespoon Vinegar, red wine

Lemon juice, raw

1 tablespoon Lemon juice, raw

Dressing, honey mustard, fat-free

1 tablespoon Dressing, honey mustard, fat-free

Honey

1/2 tablespoon Honey

Salt, table

1/2 teaspoon Salt, table

Spices, pepper, black

1/2 teaspoon Spices, pepper, black

Beans, snap, green, raw

1 pound Beans, snap, green, raw

Nuts, walnuts, english

1/4 cup Nuts, walnuts, english

Parsley, fresh

2 tablespoons Parsley, fresh

Green Bean Salad with Mustard Vinaigrette

Nutri value

Go to instructions

Instructions

6 Steps

35'

Total

25'

Preparation

Cooking

Waiting

Step by step

1 of 6

Mix Ingredients

Whisk together the first 7 ingredients in a bowl. Add salt and black pepper to taste. Adjust acidity and mustard level as desired.

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2 of 6

10'

Prepare Steamer

Place a steamer rack into a large saucepan. Fill the saucepan with water up to the bottom of the steamer rack. Bring to a boil.

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3 of 6

Steam the Beans

Place the beans on the steamer rack, cover, and steam for 4-5 minutes or until crisp-tender and still bright green.

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4 of 6

Season and Cool Beans

Transfer the beans to a mixing bowl and season with a pinch of salt. Let cool for 4-5 minutes.

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5 of 6

Dress and Toss Salad

Drizzle with the vinaigrette as desired and toss. (You may not need all of it; reserve the remainder for another use, such as a green salad or a chicken marinade.)

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6 of 6

Serve the Dish

Transfer to a serving platter. Top with walnuts and parsley. Serve immediately.

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