This vegan, gluten-free, eggs-free and lactose-free side salad is a delicious combination of green beans, balsamic vinegar, olive oil and walnuts.
Special diets: Vegetarian | vegan | gluten-free | eggs-free | lactose-free |
️Allergens: nuts | soy |
⏱ 62 mins – easy
🍽 4 servings – 317 kcal per serving
|
Serving
222g |
Fat
30g |
Sat. fat
4g |
Sodium
187mg |
|
Carbs
10g |
Fibers
2g |
Sugars
3g |
Proteins
2g |
INGREDIENTS
- An eighth tsp black pepper
- ¼ tsp salt
- 1½ lb green beans
- ¼ cup balsamic vinegar
- 1 tsp yellow mustard
- ¾ tsp granulated sugar
- 2 cloves garlic
- ½ cup olive oil
- ¼ cup walnuts
TOOLS
- 1 knife
- 1 saucepan
- 1 wooden spoon
- 1 colander
- 1 bowl
- 1 blender
- 1 platter
STEPS
Chop walnuts, then peel and slice garlic cloves. Trim and cut green beans into small pods.
Heat 4 cups of water in a saucepan for 4 minutes. Add green beans and cook for 6 minutes to get cooked green beans.
Rinse and drain cooked green beans in a colander.
Combine balsamic vinegar, yellow mustard, granulated sugar, and garlic in a blender. Add salt, black pepper, and olive oil, then blend for 2 minutes to get a vinaigrette sauce.
Transfer the green beans to a bowl and drizzle with vinaigrette. Set aside for 30 minutes, then mix before transferring the salad to a platter and scatter with chopped walnuts.
It’s ready to be served !
