Balsamic Green Bean Red Onion Salad W Multigrain Croutons
Bright, refreshing, and packed with contrasting flavors and textures, this Balsamic Green Bean Red Onion Salad with Multigrain Croutons is a must-try for any salad lover. Tender blanched green beans and crisp red onion slices form the vibrant base, while golden, oven-toasted multigrain croutons add heartiness and crunch. The zesty homemade balsamic vinaigrette, made with tangy Dijon mustard, sweet honey, and a hint of garlic, ties everything together beautifully. A sprinkle of parmesan cheese provides the perfect savory finish. Ready in just 30 minutes, this salad is a nutrient-dense, flavorful side dish that complements any meal and easily steals the spotlight at gatherings. Enjoy it as a light lunch or dinner accompaniment, and savor the medley of wholesome, satisfying ingredients in every bite.
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Recipe Information
Ingredients
- 500 grams green beans
- 1 large red onion
- 4 slices multigrain bread
- 4 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons parmesan cheese
Instructions
Trim the ends of the green beans and blanch them: Bring a large pot of salted water to a boil, add the green beans, and cook for 3 minutes. Immediately transfer the green beans to a bowl of ice water to stop the cooking process. Drain and set aside.
Peel and slice the red onion into thin half-moons. Place the slices in a bowl of cold water to reduce their sharpness while you prepare the other components.
Preheat your oven to 180°C (350°F).
Cut the multigrain bread slices into 1-inch cubes to make croutons. Spread them out on a baking sheet, drizzle with 2 tablespoons of olive oil, sprinkle with a pinch of salt, and toss to coat. Bake in the preheated oven for 12-15 minutes, or until golden and crispy. Remove from the oven and allow to cool.
In a small bowl, whisk together balsamic vinegar, 2 tablespoons of olive oil, Dijon mustard, honey, minced garlic clove, salt, and black pepper to make the vinaigrette.
Drain the red onions and pat them dry with a paper towel.
In a large serving bowl, combine the blanched green beans, red onion slices, and croutons.
Pour the balsamic vinaigrette over the salad and toss gently to coat all the ingredients evenly.
Sprinkle with grated parmesan cheese and serve immediately.
Nutrition Facts
Calories |
1193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.8 g | 86% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 3697 mg | 161% | |
| Total Carbohydrate | 123.2 g | 45% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 44.7 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 487 mg | 37% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1757 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
