Green Bean and Walnut Salad
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.
Total Timeunder 1 hour
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together
Recipe Courseantipasto/mezze, cold appetizer, side dish
Dietary Considerationhealthy, vegetarian
Five Ingredients or LessYes
Taste and Texturecrisp, light, sharp
Type of Dishfirst course salad
- 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
In a small bowl, combine the walnuts, garlic, vinegar, lemon juice, water, and oil. Mix thoroughly. Let stand for 30 minutes.
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.
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