Green Bean Salad with Walnut Oil Dressing


My friend Flora made this salad for our Thanksgiving dinner at our apartment and my mom wanted me to make it for Christmas dinner with the extended family after she saw the picture on my Facebook page.  This salad ended up being a big hit at Christmas because there was no left overs.  It’s a very simple salad to make and there isn’t much involved in making it.  The homemade dressing it was brings it all together.  This is also a very easy salad to make depending on the amount of people you are going to be serving; the more people coming to dinner the more beans you use.


  • 1 lb of French green beans (the thin beans) for every  four servings
  • 2 cups grape or cherry tomatoes (halved) for every pound of green beans
  • 1 cup of halved walnuts for every pound of green beans


  • 1/2 cup walnut oil
  • 1/4 cup red wine vinegar
  • 1 shallot, minced
  • 1 tsp Dijon mustard

Combine all the dressing ingredients in a jar and shake until well mixed.  I made this the day before the salad was served to allow the flavors to combine.

Make sure to chop off all the ends of the beans and wash them with cold water.


To blanch the beans, add them to boiling water for about 2-3 minutes.

After the beans boil, immediately add them to ice-cold water so they retain the color and flavor.

Once beans are cooled and completely dry, arrange them in a large serving bowl. Add the tomatoes and walnuts. Right before serving pour the dressing on the salad.


One response »

  1. you can also lightly toast the walnuts before serving the salad, just throw them in a hot frying pan over high heat for a few minutes making sure to constantly stir them in the pan so they dont burn, it complements nicely the flavors.

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