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

First Published: 11/06/2017
Last Reviewed: 11/06/2017

green bean salad
You can also use frozen (thawed) green beans for this recipe.
warm green bean salad label nutrition