Green Bean Salad
Healthy and fresh green bean salad with toasted almonds, thinly sliced red onion, and the most delicious vegan honey mustard dressing!
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Servings :
Calories : 165kcal
Ingredients
Green Bean Salad
- 1 lb (500 g) green beans
- ¼ cup (40 g) almonds chopped
- ½ red onion thinly sliced
Vegan Honey Mustard Dressing
- 2 tbsp olive oil
- 1 tbsp white balsamic vinegar or cider vinegar/lemon juice
- ½ tbsp dijon mustard or mustard of choice
- ½ tbsp maple syrup
- ¼ tsp salt
- a pinch black pepper
Instructions
- Trim the brown ends of the beans, cut in half, and wash them thoroughly under cold water.
- Bring a large pot of water to a boil, add ½ tbsp salt, and blanch beans for approx. 8 minutes or until tender. Drain them and rinse under running COLD water. → This stops the cooking process and ensures that the beans retain their green color.
- Meanwhile, toast chopped almonds for a few minutes in a skillet over medium heat.
- Mix all ingredients for the dressing in a small bowl or shake with the lid on in a mason jar.
- Combine everything in a large serving bowl and toss until well combined. Season to taste with salt and pepper!
Notes
- Make-Ahead: This salad can be made up to one day in advance. Store it in the refrigerator until 30 minutes before serving.
- Keeps fresh for 2 days. Store it in an airtight container in the refrigerator.
- Red onion can be replaced with one shallot or 2-3 scallions. Omit if you don't like raw onion in your salad.
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Nutrition
Calories: 165kcal | Carbohydrates: 14g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Sodium: 175mg | Potassium: 335mg | Fiber: 4g | Sugar: 7g | Vitamin A: 784IU | Vitamin C: 15mg | Calcium: 74mg | Iron: 2mg