My garden is barely sprouting green beans. Typically green beans are abundant during the summer, but due to the cooler weather in Seattle, they’re just peeping their leafy heads above the ground. Truth be told, my first attempt died due to extreme temperatures, and you can bet it wasn’t extremely warm!
I hope I see my own garden flourish sometime this year, but if I don’t, my local farmers market will help me out just as they have with this crunchy salad.
This crispy salad recipe is perfect for a summer barbecue. Make it the night before to save yourself some time, and it will easily keep in the fridge for a few days after.
Healthy cooking tip . . .
Don’t be afraid to add a variety of nuts and nutritious oils like olive and walnut to your recipes thinking that they’re too fattening. You’ll improve the flavor and add heart healthy fats to your diet. Just remember this maintain a healthy weight rule . . . all things in moderation.
- 8 cups lightly steamed green beans, slim beans that are trimmed and cut into 2" pieces
- 1 cup dried cranberries
- 1 cup walnuts
- 1/4 cup walnut oil
- 1 tablespoon Dijon mustard
- 2 tablespoons honey
- 4 tablespoons rice vinegar
- 1 tablespoon thyme, finely chopped
- 2 tablespoons lemon zest
- 1. Combine walnut oil, Dijon mustard, honey, vinegar, thyme and lemon zest in a bowl.
- 2. Toss with remaining ingredients and serve warm or cold.
Nutrition Per Serving
Calories: 235, Weight Watchers PointsPlus 6
Total Fat: 13.20g
Total Carbs: 27.35g
Dietary Fiber: 5.58g
Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to me that I provide you with accurate information.