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    You are in: Home / Greek / Green Bean Salad in Tangy Vinaigrette Recipe
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    Green Bean Salad in Tangy Vinaigrette

    Green Bean Salad in Tangy Vinaigrette. Photo by Chef PotPie

    1/6 Photos of Green Bean Salad in Tangy Vinaigrette

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    Total Time:

    Prep Time:

    Cook Time:

    18 mins

    10 mins

    8 mins

    evelyn/athens's Note:

    Just made up this recipe today to use up some ambelofasoula (I've never seen this bean in Canada and don't know if it has an English name). All kinds of green beans would be good in this refreshing salad, I expect. Steaming time is approximate as everyone likes their beans softer/crispier. 8 minutes is what worked for us.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 1/2 lbs green beans, topped and tailed, strings removed (unless beans are the type that haven't any and cut into 1 1/2 inch lengths)

    Tangy Vinaigrette

    Directions:

    1. 1
      Steam the green beans until crisp-tender.
    2. 2
      Drain in a large colander and run under cold water.
    3. 3
      Leave to drain thoroughly, about 10 minutes.
    4. 4
      Make vinaigrette: In a small blender, whisk all blender ingredients until emulsified.
    5. 5
      Check seasoning and adjust (you will probably find that you will need to add more salt after you add the vinaigrette to the green beans).
    6. 6
      Pour dressing onto green beans in a pretty bowl and toss to coat.
    7. 7
      Allow beans to 'sit' in dressing for at least 1/2 hour before serving to absorb dressing.
    8. 8
      Re-toss just before serving.
    9. 9
      Sprinkle toasted walnuts over and serve.

    Ratings & Reviews:

    • on August 31, 2003

      45

      Good and different salad but I thought that there was a bit too much dressing. Thanks for sharing.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 17, 2013

      55

      Exactly what I was looking for. Be sure to use highest-quality balsamic and olive oil. I didn't bother emulsifying. Just crushed the garlic and stirred the dressing together. (Note: green beans will steam in 3 - 5 minutes; walnuts will toast in a pan in about the same amount of time stovetop). ETA: This is an exquisite bean salad after it marinades for 48 hrs. Much better than the original 6 hrs.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 19, 2010

      55

      This was excellent. We followed the directions, leaving out the anchovies and the walnuts. It was 12-13 minutes in our steamer and due to time we served right after mixing with the vinaigrette. It was still excellent, and we will definitely make again!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)

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    Nutritional Facts for Green Bean Salad in Tangy Vinaigrette

    Serving Size: 1 (150 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 358.2
     
    Calories from Fat 289
    80%
    Total Fat 32.2 g
    49%
    Saturated Fat 4.2 g
    21%
    Cholesterol 0.0 mg
    0%
    Sodium 28.8 mg
    1%
    Total Carbohydrate 16.6 g
    5%
    Dietary Fiber 5.1 g
    20%
    Sugars 8.9 g
    35%
    Protein 4.4 g
    8%

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