Green Bean Salad Recipe with Mustard Vinaigrette

Green Bean Salad with Mustard Vinaigrette on white oval platter garnished with walnuts.

4.58 from 7 votes

Green Bean Salad Recipe with Mustard Vinaigrette

Here’s a simple, rustic vegetable salad with French country flair that’s the perfect side dish with whatever you’re grilling this summer! Green Bean Salad with Mustard Vinaigrette and crunchy walnuts is easy to make and comes together quickly! Serve warm or room temperature.

Prep Time25

Cook Time5

Total Time30

Course: Side Dishes - Salads

Cuisine: French

Diet: Diabetic, Gluten Free, Vegan, Vegetarian

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

1/3 cup extra-virgin olive oil
1 small shallot finely chopped
2 cloves garlic minced
1 tablespoon red wine vinegar
1 tablespoon lemon juice
1 tablespoon Dijon mustard or more to taste
2 teaspoons honey
Salt to taste
Freshly ground black pepper to taste
1 pound young green beans (haricot verts)
1/4 cup coarsely chopped walnuts lightly toasted if desired
2 tablespoons coarsely chopped parsley

Instructions

Whisk together the first 7 ingredients in a bowl. Add salt and black pepper to taste. Adjust acidity and mustard level as desired.
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.
Place the beans on the steamer rack, cover, and steam for 4-5 minutes or until crisp-tender and still bright green.
Transfer the beans to a mixing bowl and season with a pinch of salt. Let cool for 4-5 minutes.
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.)
Transfer to a serving platter. Top with walnuts and parsley. Serve immediately.

Notes

SUBSTITUTIONS:

To make this salad vegan, substitute light brown sugar.
May also use pecans.

MAKE AHEAD:

This green bean salad is best served immediately. However, you can prep the beans (remove the stem ends if not already removed) and make the vinaigrette. When ready to serve, steam the beans and combine the green bean salad. Because the dressing contains acid, the beans will turn bland army green if made too far in advance.

Nutrition