← Back to Search Results
Russian
Green Bean and Walnut Salad

Photo by:
Comments: 0
 

Recipe

This salad is a real winner among the seemingly endless repertoire of bean and walnut concoctions from Georgia. For a crunchier salad, serve it soon after adding the dressing; for a more piquant flavor, make it the day before, to allow the green beans to soak up the rich garlic, vinegar, and walnut flavors.

Yield: Serves 4

Ingredients

  • ½ cup ground walnuts
  • 2 medium-size cloves garlic, crushed n a garlic press
  • 2 tablespoons red wine vinegar, or more to taste
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon water
  • 3 tablespoons olive oil
  • 1 pound green beans, trimmed and cut crosswise in half
  • ½ medium-size red onion, thinly sliced
  • ¼ cup finely chopped fresh cilantro
  • Salt and freshly ground black pepper, to taste

Directions

1. In a small bowl, combine the walnuts, garlic, vinegar, lemon juice, water, and oil. Mix thoroughly. Let stand for 30 minutes.

2. Bring enough lightly salted water to a boil to cover the beans when added. Add the beans and boil until the beans are tender, about 7 minutes. Drain, refresh under cold running water, and drain again. Pat dry.

3. In a salad bowl, combine the beans and the onion. Add the dressing, cilantro, and more vinegar, if desired. Season to taste with salt and pepper and toss well. Serve either chilled or at room temperature.


© 1990 Anya von Bremzan and John Welchman
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

200kcal (10%)
59mg (6%)
17mg (29%)
43mcg RAE (1%)
320mg
46mg
4g
5g
4g
11g
0mg (0%)
300mg (12%)
2g (10%)
17g (26%)
2mg (9%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
amor-y-tacos Amor Y Tacos
by Deborah Schneider
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
food-to-live-by Food to Live By
by Myra Goodman
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
martin-yans-china Martin Yan's China
by Martin Yan
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?