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Nutrition Facts
Serving Size 1 (209g) Recipe makes 4 servings The following items or measurements are not included below: 1/4 cup balsamic vinegar
Calories 344
Calories from Fat 288		(83%)
Amount Per Serving		%DV
	Total Fat 32.0g	49%
	Saturated Fat 4.2g	21%
	Monounsaturated Fat 20.4g
	Polyunsaturated Fat 6.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 25mg		1%
Potassium 394mg		11%
Total Carbohydrate 14.3g		4%
	Dietary Fiber 6.3g	25%
	Sugars 3.4g
Protein 4.3g		8%
detailed view... how is this calculated?

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Green Bean Salad in Tangy Vinaigrette

Recipe #69816 | 18 min | 10 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: evelyn/athens
Aug 27, 2003

Just made up this recipe today to use up some ambelofasoula (I've never seen this bean in Canada and don't know if it has an English name). All kinds of green beans would be good in this refreshing salad, I expect. Steaming time is approximate as everyone likes their beans softer/crispier. 8 minutes is what worked for us.

SERVES 4 -6 (change servings and units)

Ingredients

1 1/2 lbs green beans, topped and tailed, strings removed (unless beans are the type that haven't any and cut into 1 1/2 inch lengths)

Tangy Vinaigrette

1/4 cup balsamic vinegar
1 teaspoon Dijon mustard
2 anchovy fillets, rinsed (good) (optional)
3/4 teaspoon sugar
1-2 garlic cloves (depending on your garlic tolerance, I like 2, personally)
salt & freshly ground black pepper
1/2 cup extra virgin olive oil
1/4 cup walnuts, chopped, toasted

Directions

1
Steam the green beans until crisp-tender.
2
Drain in a large colander and run under cold water.
3
Leave to drain thoroughly, about 10 minutes.
4
Make vinaigrette: In a small blender, whisk all blender ingredients until emulsified.
5
Check seasoning and adjust (you will probably find that you will need to add more salt after you add the vinaigrette to the green beans).
6
Pour dressing onto green beans in a pretty bowl and toss to coat.
7
Allow beans to 'sit' in dressing for at least 1/2 hour before serving to absorb dressing.
8
Re-toss just before serving.
9
Sprinkle toasted walnuts over and serve.

Questions about this recipe?

Featured Reviews for This Recipe

From: Chef_in_love

On Aug 11, 2008

Just what I needed! It gave my ambelofasoula a great taste! DH loved them! Efharisto...

1 person found this review helpful

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From: A Messy Cook

On Jun 22, 2007

Oh my heavens...this is delicious! I love the tangy dressing, and the balsamic vinegar goes so well with crisp green beans. I blanched the beans for about 6 minutes, then rinsed them with cold water. We don't care for anchovies too much, so I left them out, and it was great. Also, I used coarsely chopped almonds rather than walnuts. Just a personal preference. Thanks so very much for this recipe, which I will certainly make again!!

1 person found this review helpful

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From: NcMysteryShopper

On Jun 1, 2006

We thought this was awesome! LOVED the vinaigrette!!! There was more than enough, but we were so happy that it worked out this way! We had this with Fish with Herbs and Lime (Fish With Herbs and Lime) and it was a great pairing! thanks EV

4 people found this review helpful

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From: Chef PotPie

On Jul 14, 2006

I halved this exactly and had no problem with there being too much dressing, I think because I really, really emulsified it! The dressing came out really thick and even 2 hours later was still thick. We will make this again, it was wonderful. Can't wait for our first harvest of beans from our garden! Thanks for posting this, evelyn!

3 people found this review helpful

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Read all 9 reviews