Cold String Green Bean Salad with Pine Nuts and Currants
Bright, crisp, and loaded with texture, this Cold String Green Bean Salad with Pine Nuts and Currants is the perfect dish for warm-weather dining or a refreshing side at your next gathering. Tender, blanched green beans take center stage, offering a vibrant crunch that's beautifully complemented by the nutty richness of toasted pine nuts and the subtle sweetness of dried currants. A tangy, homemade vinaigrette made with extra virgin olive oil, red wine vinegar, Dijon mustard, and a touch of honey ties everything together with its bold yet balanced flavor profile. Served chilled, this make-ahead salad is ideal for entertaining, meal prep, or simply elevating weeknight dinners. Healthy, flavorful, and effortlessly elegant, this recipe is a must-try for fans of fresh vegetable dishes!
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Recipe Information
Ingredients
- 450 grams fresh green beans (trimmed)
- 60 grams pine nuts
- 50 grams dried currants
- 3 tablespoons extra virgin olive oil
- 1.5 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic (minced)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper (freshly ground)
- 500 grams ice cubes
- 1 liters water
Instructions
Bring a large pot of water to a boil and add a pinch of salt.
Add the green beans to the boiling water and blanch for 2-3 minutes, or until they are tender-crisp and bright green.
Immediately drain the green beans and transfer them to a large bowl filled with ice water to stop the cooking process. Let them cool for 2-3 minutes, then drain and pat dry with a clean kitchen towel.
Place a small skillet over medium heat and toast the pine nuts for 3-4 minutes, stirring frequently, until they are golden and fragrant. Remove from heat and set aside to cool.
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, salt, and black pepper to make the vinaigrette.
In a large mixing bowl, combine the cooled green beans, toasted pine nuts, and dried currants.
Pour the vinaigrette over the green bean mixture and toss gently to coat evenly.
Transfer the salad to a serving dish and refrigerate for at least 15 minutes before serving to allow the flavors to meld.
Serve chilled and enjoy!
Nutrition Facts
Calories |
1086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.7 g | 109% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 20.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1360 mg | 59% | |
| Total Carbohydrate | 83.9 g | 31% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 54.9 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 295 mg | 23% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1720 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.
