Warm Green Bean Salad with Toasted Walnuts

Warm Green Bean Salad with Toasted Walnuts

1 Review
From: EatingWell Magazine, Spring 2004

This colorful salad makes a fine prelude to a hearty dinner. Walnut oil's distinctive flavor delivers a rich hit to the dressing.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • Dressing
  • 1 shallot, minced
  • 1 tablespoon red-wine vinegar
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon salt
  • 2 tablespoons walnut oil
  • Salad
  • Freshly ground pepper, to taste
  • 2 tablespoons coarsely chopped walnuts
  • 1½ cups cherry tomatoes, halved
  • 2 tablespoons chopped fresh parsley
  • 12 ounces haricots verts, (see Ingredient Note) or green beans, stem ends trimmed
  • 6 cups mâche, (see Ingredient Note) or Boston lettuce, torn into bite-size pieces


  • Active

  • Ready In

  1. To prepare dressing: Whisk shallot, vinegar, mustard, salt and pepper in a small bowl. Gradually whisk in oil.
  2. Cook haricots verts (or green beans), uncovered, in a large pot of boiling water until crisp-tender; 3 to 4 minutes for haricots verts, 4 to 6 minutes for green beans. Drain, refresh under cold water and pat dry.
  3. Toast walnuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 3 minutes. Transfer to a small bowl to cool.
  4. To prepare salad: Combine the beans, tomatoes and parsley in a large bowl. Toss with the dressing. Divide mache (or lettuce) among 6 salad plates. Spoon bean mixture onto the greens, sprinkle with the walnuts and serve.
  • Make Ahead Tip: Cover and refrigerate the dressing (Step 1) for up to 2 days. Blanch beans (Step 2) up to 8 hours ahead; store in the refrigerator in a plastic bag lined with paper towels.
  • Ingredient Notes: Haricots verts is simply French for “green beans.” However, the term is often used for the very slender beans, also called French beans, found in produce markets.
  • Mâche (“mosh”), also known as lamb's lettuce or corn salad, is a tangy green that resembles watercress. Popular in Europe, it is enjoyed in the first salads of spring. Look for it in specialty stores and farmers' markets.

Nutrition information

  • Serving size: about 1½ cups
  • Per serving: 111 calories; 7 g fat(1 g sat); 4 g fiber; 12 g carbohydrates; 4 g protein; 84 mcg folate; 0 mg cholesterol; 5 g sugars; 0 g added sugars; 3,494 IU vitamin A; 28 mg vitamin C; 63 mg calcium; 2 mg iron; 141 mg sodium; 567 mg potassium
  • Nutrition Bonus: Vitamin A (70% daily value), Vitamin C (47% dv), Folate (21% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2½ vegetable, 1½ fat

Reviews 1

March 07, 2013
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By: Nikki Strandskov
Amazing vegetable salad This was a wonderful salad/vegetable and I will make it again. It's worth buying the walnut oil for (I did have some on hand). The mostly ordinary ingredients came together in a surprising way. I served it with the Chicken Fricassee with Tarragon. Pros: Delicious and filling salad
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