Vegan Fresh Green Bean Salad with Lemon Vinaigrette
Brighten up your table with this Vegan Fresh Green Bean Salad with Lemon Vinaigrette—a vibrant dish that’s as healthy as it is delicious. Featuring tender-crisp green beans blanched to perfection, juicy cherry tomatoes, and crisp red onions, this salad is all about fresh, wholesome flavors. The toasted walnuts add a delightful crunch, while the zesty lemon vinaigrette, made with Dijon mustard and a hint of maple syrup, ties everything together with a tangy-sweet kick. Ready in just 20 minutes, this easy, nutrient-packed salad is perfect as a light lunch, a side dish for summer barbecues, or an elegant addition to your holiday spread. And with fresh parsley sprinkled on top, it’s as beautiful as it is satisfying!
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Recipe Information
Ingredients
- 1 pound fresh green beans
- 1 cup cherry tomatoes
- 0.5 medium red onion
- 0.5 cup walnuts
- 0.25 cup extra virgin olive oil
- 0.25 cup fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Bring a large pot of salted water to a boil. Prepare an ice bath by filling a bowl with ice and water.
Trim the ends of the green beans and cut them into bite-sized pieces, about 1 to 2 inches each.
Blanch the green beans in the boiling water for 2 to 3 minutes, until they are crisp-tender and bright green.
Quickly transfer the blanched green beans to the ice bath to stop the cooking process. Once cooled, drain and set aside.
Halve the cherry tomatoes and thinly slice the red onion.
Toast the walnuts in a dry skillet over medium heat for 2 to 3 minutes, stirring frequently until they are fragrant and lightly browned. Be careful not to burn them. Remove from heat and set aside.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, maple syrup, salt, and black pepper to create the vinaigrette.
In a large bowl, combine the green beans, cherry tomatoes, sliced red onion, and toasted walnuts.
Pour the lemon vinaigrette over the salad and toss gently to combine, ensuring the ingredients are well-coated with the dressing.
Finely chop the fresh parsley and sprinkle it over the salad before serving.
Nutrition Facts
Calories |
1110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.6 g | 125% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 28.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1341 mg | 58% | |
| Total Carbohydrate | 61.7 g | 22% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 29.2 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 276 mg | 21% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1802 mg | 38% | |
*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.
