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Warm green bean salad

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    Warm green bean salad Heart Smart Gluten Free Low Sodium

    Walnut oil, like olive oil, is good for your heart! This recipe uses both walnuts and walnut oil for a one-two punch of heart-smart fats!


    pinch of freshly ground black pepper
    1 tablespoon minced onion
    1 tablespoon white balsamic vinegar
    1 tablespoon spicy brown mustard
    2 tablespoons walnut oil
    1/4 cup chopped walnuts
    12 ounces fresh green beans, trimmed
    1 1/2 cups halved cherry tomatoes (12 to 18 cherry tomatoes)
    1 tablespoon chopped fresh basil
    6 cups shredded bibb lettuce


    1. In a small bowl, whisk together black pepper, onion, vinegar and mustard. Gradually whisk in walnut oil. Set aside.
    2. In a small dry skillet, toast walnuts over medium-high heat for 1 to 2 minutes or until walnuts are light-brown in color. Place in a small bowl and set aside.
    3. Bring a large pot of water to a boil. Add trimmed green beans and boil for 4 to 6 minutes. Drain and place in a large bowl. Add tomatoes and basil to the bowl and toss to combine. Add dressing (made in step 1) and toss until green bean mixture is well-coated.
    4. Divide shredded lettuce into 6 salad bowls. Add 1/2 cup of the green bean mixture to each bowl, then sprinkle toasted walnuts (made in step 2) on each. Serve warm.

    Makes 6 servings

    Recipe contains: Nuts

    Carb choices per serving: 1/2


    You can also use frozen (thawed) green beans for this recipe.

    Nutrition Facts