Charred Green Beans with Mustard Vinaigrette & Hazelnuts

Charred Green Beans with Mustard Vinaigrette & Hazelnuts

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From: EatingWell Magazine, July/August 2018

Our go-to trick for this crunchy, mustardy vegan side dish: Use a grill basket—it lets you cook all the things that would ordinarily fall through the grill grates, no skewering required. Pick one up from the hardware store or order one online for less than $15.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 pound green beans, trimmed
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon red-wine vinegar
  • 2 teaspoons whole-grain mustard
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • ¼ cup toasted chopped hazelnuts

Preparation

  • Prep

  • Ready In

  1. Preheat grill to high.
  2. Toss green beans with 1 tablespoon oil in a large bowl. Transfer to a grill basket. Grill, stirring occasionally, until charred in spots, 6 to 8 minutes.
  3. Whisk the remaining 2 tablespoons oil, vinegar, mustard, salt and pepper in the bowl. Add the green beans and toss to coat. Serve topped with hazelnuts.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 181 calories; 15 g fat(2 g sat); 4 g fiber; 9 g carbohydrates; 3 g protein; 4 mcg folate; 0 mg cholesterol; 4 g sugars; 0 g added sugars; 785 IU vitamin A; 14 mg vitamin C; 51 mg calcium; 2 mg iron; 202 mg sodium; 292 mg potassium
  • Nutrition Bonus: Vitamin C (23% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1½ vegetable, 3 fat

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