My friend Fiona and I often get together to cook up a delicious lunch at her apartment. We both study nutrition (her on a professional level, me because I’m a geek) and we wanted to make a delicious, healthy and dairy-free meal that we could cook together. She made a delicious roast chicken and I put together this green bean salad as a side to it.
Mix the vinegar, mustard, and shallots in a bowl and let sit while you put a pot of water on the stove for the green beans. Once the water starts to boil, put the green beans in. Cook for just under 5 minutes (they will be crispy and bright green).
Meanwhile, drizzle the olive oil into the red wine and shallot dressing. Make sure you stir the dressing while you drizzle in the olive oil.
Season with salt and freshly cracked black pepper to taste. Taste the dressing. You may want it tangier (add more vinegar) or spicier (add more mustard).
Chop the Brazil nuts and set aside for later use.
Drain the green beans and add them (still warm) to the dressing along with the sweet grape tomatoes and toss everything together.
Adjust seasonings as necessary and top with chopped Brazil nuts. Enjoy!
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I omitted the tomatoes (not a huge tomato fan), and used almonds instead of brazil nuts but I thought this was an AWESOME recipe! Thanks for the new twist on green beans!
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3 Comments
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_JessMac on 4.15.2010
Thanks all, it’s a pretty versatile recipe. Use what you can find in your cupboard and whatever nuts you have on hand. I think hazelnuts would be good too.
Heat's Kitchen (Heather) on 1.12.2010
I omitted the tomatoes (not a huge tomato fan), and used almonds instead of brazil nuts but I thought this was an AWESOME recipe! Thanks for the new twist on green beans!
llr1116 on 1.6.2010
I tried these last night and they were delicious! Although I didn’t have Dijon mustard on hand (I just used whole grain mustard with a bit more red wine vinegar and some fresh squeezed lemon juice) they came out pretty good!