This Green Bean salad is one of my favorite veggie dishes. The green beans still have a crunch to them, you have the bite from the red onion, nutty almonds and this creamy tangy salty dressing that is fantastic!
Green Bean Salad with a Tangy Mustard Vinaigrette
2017-01-15 09:05:34
This Green Bean salad is one of my favorite veggie dishes. The green beans still have a crunch to them, you have the bite from the red onion, nutty almonds and this creamy tangy salty dressing that is fantastic!
Print
Ingredients
- 1/2 pound green beans
- 1 small shallot
- 2 tablespoons fresh parsley leaves
- 2 tablespoons slivered almonds
- 2 teaspoons extra virgin olive oil
- 1 teaspoon red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper
Instructions
- Wash and trim your green beans. Cut them in half, or bite-size pieces.
- Using a steamer of your choice, steam the beans for about 4 minutes, or until bright green and just cooked but still crunchy and not mushy. Let it drain.
- Toast the slivered almonds until golden brown and fragrant. Be careful not to burn them!
- Finely chop the shallot and parsley.
- In a large bowl, whisk together the olive oil, vinegar, and mustard until emulsified. Season to taste with salt and pepper.
- To the bowl, add the green beans, shallot, parsley, and almonds. Mix until everything is coated with the dressing.
- Serve warm, cold, or at room temperature. Enjoy!
Cook With Amber https://cookwithamber.com/
2 Comments on “Green Bean Salad with a Tangy Mustard Vinaigrette”
Yum. Thanks for your recipes Amber. I love the mustard vinaigrette. I really need all the help I can get!
Best salat ever! Cool it already for so many years and it is just so delicious and one of the best!!!