So you have seen -warm wild rice salad and garlic mashed potatoes thus far. Today I present before you - Green Bean Salad
A clear family favorite, this recipe pops up without fail during our Thanksgiving and Christmas celebrations and on countless days during year. WHY...you ask? Being quite health conscious , I really need to know why I am eating something (a logic I conveniently forget on days when I eat myself into oblivion on holidays). Beans are very good source of fiber ,vitamins , minerals and plant derived micro nutrients (most importantly Iron) and most of all - very low in calories , so guilt free eating. Makes for a happy Moi:)
The crunch of the walnuts , onion coupled with tartness of the Dijon mustard elevate it several levels and take it from the slightly boring , bland bean to a multi dimensional casserole/salad.
Go ahead , try this and Iam sure you will love it. Thank you to Ellie Krieger (food network) whose recipe this is:)
You need :
1/2 pound green beans, trimmed
2 tablespoons chopped walnuts
2 tablespoons finely chopped fresh parsley leaves
2 tablespoons chopped red onion
2 teaspoons walnut oil or olive oil
1 teaspoon red wine vinegar
1 teaspoon Dijon mustard
Salt and pepper
This is how you make it :
Bring a large pot of water with a steamer basket to a boil, add green beans and steam for about 4 minutes. Transfer to a serving bowl.
Toast the walnuts in a small dry skillet over medium heat until they become fragrant, about 2 minutes, and then transfer them to a small bowl to cool. Add the parsley and onion to the walnuts and stir to combine.
In another small bowl, whisk together the oil, vinegar and mustard. Toss the dressing with the green beans, top with the walnut mixture and season with salt and pepper.
Serve warm or at room temperature. Stay healthy and Enjoy
Coming up- Pumpkin cheesecake, butternut squash soup, Cranberry chutney, turkey .