Go Back

Green Bean Salad


  • 1 pound fresh green beans trimmed and washed
  • 1/4 cup walnuts
  • 2 Tablespoons finely chopped parsley
  • 1/4 cup finely chopped red onion
  • 1/4 cup olive oil
  • 2 Teaspoons balsamic vinegar
  • 1 Teaspoon Dijon mustard
  • 1 1/2 - 2 Teaspoons honey
  • salt and pepper to taste


  • Bring a large pot of water to boiling. Add the fresh green beans to the water and cook for 3 -4 minutes. Plunge the green beans into cold water to stop the cooking.
  • Place the walnuts into a hot saute pan and toast. Cool the walnuts, place them into a small plastic bag. Use the back of a large spoon to crush the walnuts.
  • Add the parsley and onion to the plastic bag and shake lightly to combine.
  • In a small bowl add the olive oil,balsamic vinegar,Dijon mustard and honey. Stir to incorporate. Salt and pepper to taste.
  • Place the green beans in a large bowl, toss with the dressing. Sprinkle the walnuts, parsley and onion over top. Serve warm or at room temperature, refrigerate any leftovers.