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

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First Published: 11/06/2017
Last Reviewed: 02/26/2021

healthy warm green bean salad with cherry tomatoes and walnuts on white plate
You can also use frozen (thawed) green beans for this recipe.
warm green bean salad label nutrition