Food for Thought: Warm Green Bean Salad

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In honor of National Salad Month, “Lettuce Celebrate”… (I couldn’t resist). Here is another idea for a salad. Now with the warmer weather coming (some day) salads are a great option for a meal!

Warm Green Bean Salad with Toasted Walnuts


  • 12 ounces haricot verts (skinny French green beans) green beans
  • 2 TB coarsely chopped walnuts
  • 1 1/2 cups cherry tomatoes, halved
  • 2 TB chopped fresh parsley
  • 6 cups salad green blend (you choose)


  • 1 shallot minced
  • 1 TB red-wine vinegar
  • 1 TB Dijon mustard
  • 1/4 tsp salt
  • Freshly ground black pepper to taste
  • 2 TB walnut oil

To prepare dressing, whisk shallot, vinegar, mustard, salt and pepper in a small bowl. Gradually whisk in oil. Cook green beans uncovered in a large pot of boiling water until crisp-tender (3-4 minutes for haricot verts) 4-6 minutes for green beans).

Drain, rinse under cold water and pat dry.

Toast walnuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2-3 minutes. Transfer to a small bowl to cool.

To prepare salad, combine the beans, tomatoes, and parsley in a large bowl. Toss with the dressing. Divide salad greens among 6 salad plates. Spoon bean mixture onto the greens; sprinkle with the walnuts and serve.

Prep time: 30 minutes; Servings: 6

Calories: 112; Fat gr: 7(1 gr saturated); Fiber gr: 5

If you wanted to make this a main meal salad you could divide it among 3 plates. Add a bit of lean protein (grilled chicken, hard boiled egg, fish).

Make it your own and ENJOY!

Kathy Soury, Healthy Living & Weight Loss Coach
(914) 670-0600
[email protected]

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