GREEN BEAN AND WALNUT SALAD
Make and share this Green Bean And Walnut Salad recipe from Food.com.
Provided by Gingerbear
Categories Fruit
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In dutch oven or large saucepan, bring 2 cups water to a boil over high heat.
- Reduce heat to medium.
- Add beans; cover and cook 7 to 10 minutes or until crisp-tender.
- Meanwhile, in small bowl, combine all dressing ingredients; blend well.
- Drain beans; rinse with cold water to cool.
- Drain well.
- Pat beans dry with paper towels.
- Place beans in shallow serving dish.
- Add dressing; toss to coat evenly.
- Sprinkle with walnuts.
Nutrition Facts : Calories 82.5, Fat 4.7, SaturatedFat 0.6, Sodium 152.5, Carbohydrate 9.8, Fiber 4, Sugar 2.7, Protein 2.4
GREEN BEAN AND WALNUT SALAD
Cranberries make this side dish delightfully Christmasy. Everyone will love the crunchy walnuts, too. -Deborah Giusti, Hot Springs, Arkansas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Place beans in a Dutch oven and cover with water. Bring to a boil. Cover and cook for 4-7 minutes or until crisp-tender; drain. , In a large bowl, combine the beans, walnuts and cranberries. In a small bowl, whisk the vinaigrette ingredients. Pour over bean mixture; toss to coat. Cover and refrigerate until chilled. Toss before serving.
Nutrition Facts : Calories 152 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 105mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
GREEN BEAN AND WALNUT SALAD (MTSVANI LOBIOS PKHALI)
An excellent salad to go with a Russian Barbeque! For a crunchier salad, serve it soon after adding the dressing; for a more piquant flavor, make it the day before to allow the green beans to soak up the flavors of the garlic, vinegar, and walnut .
Provided by Witch Doctor
Categories Vegetable
Time 1h7m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, combine the walnuts, garlic, vinegar, lemon juice, water, and oil. Mix thoroughly. Let stand for 30 minutes.
- Bring enough lightly salted water to a boil to cover the beans when added. Add the beans and boil until the beans are tender, about 7 minutes. Drain, refresh under cold running water, and drain again. Pat dry.
- In a salad bowl, combine the beans and the onion. Add the dressing, cilantro, and more vinegar, if desired. Season to taste with salt and pepper and toss well. Serve either chilled or at room temperature.
Nutrition Facts : Calories 199.4, Fat 16.8, SaturatedFat 2, Sodium 8.5, Carbohydrate 11.7, Fiber 4.8, Sugar 2.6, Protein 3.9
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