Green Bean And Fava Bean Salad With Walnuts Recipes

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GREEN BEAN AND FAVA BEAN SALAD WITH WALNUTS



Green Bean and Fava Bean Salad With Walnuts image

Skinning the fava beans for this summer salad does require a little effort, but you're left with a bright green, healthy salad. Walnuts, toast them or don't, add crunch and the dressing adds zing.

Provided by Martha Rose Shulman

Categories     dinner, weekday, salads and dressings

Time 30m

Yield Serves 6

Number Of Ingredients 12

1 1/4 pounds green beans, ends trimmed
1 1/4 pounds fava beans, shelled
1 tablespoon chopped tarragon
1/2 cup walnuts, lightly toasted if desired, coarsely chopped
1 small shallot, minced, rinsed with cold water and drained on a paper towel
1 tablespoon red wine vinegar or sherry vinegar
1 tablespoon fresh lemon juice
Salt and freshly ground pepper
1 teaspoon Dijon mustard
1 small garlic clove, minced or puréed (optional)
1/4 cup extra virgin olive oil
2 tablespoons walnut oil

Steps:

  • Bring a pot of water to a boil, add salt to taste and add the green beans. Boil 4 to 5 minutes, until just tender. Transfer (use a skimmer so that you don't have to drain the pot) to a bowl of cold water, then drain and set aside.
  • Skin the favas. Bring the water in the pot back to a boil. Fill a bowl with ice water. Drop the shelled fava beans into the boiling water and boil 2 to 3 minutes (5 minutes if the beans are bigger than your thumbnail). Drain and transfer immediately to the cold water. Allow the beans to cool for several minutes, then slip off their skins by pinching off the eye of the skin and squeezing gently. Hold several beans in one hand and use your other thumb and forefinger to pinch off the eyes; have a bowl for the shelled favas close at hand and this will not take a very long time.
  • Stir together the vinegar, lemon juice, salt, pepper, mustard, and garlic. Whisk in the oils. Toss with the green beans and favas, walnuts, tarragon and shallot in a salad bowl, and serve.

Nutrition Facts : @context http, Calories 256, UnsaturatedFat 13 grams, Carbohydrate 25 grams, Fat 16 grams, Fiber 10 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 507 milligrams, Sugar 12 grams, TransFat 0 grams

GREEN BEAN, WALNUT AND FETA SALAD



Green Bean, Walnut and Feta Salad image

Provided by Guy Fieri

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8

Kosher salt
1 1/2 pounds green beans, trimmed
1 red onion, thinly sliced
1 1/2 cups toasted chopped walnuts
1/2 cup white wine vinegar
3/4 cup olive oil
1 cup feta, crumbled
Freshly cracked black pepper

Steps:

  • Bring a large pot of water to a boil over high heat and season with a large pinch of salt. Add the green beans and cook for 3 to 4 minutes until tender but still crisp. Transfer to a boil of iced water to cool and then drain and pat dry.
  • Add the green beans, onions, and walnuts to a large bowl.
  • In a separate bowl, whisk together the vinegar and olive oil. Season with salt and pepper, to taste.
  • Pour the vinaigrette over the green beans, onions, and walnuts and toss to combine. Transfer to a platter and top with crumbled feta and freshly cracked black pepper.

GREEN BEANS AND WALNUT SALAD



Green Beans and Walnut Salad image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 12 servings

Number Of Ingredients 8

1 orange, zested and juiced
1 lemon, zested and juiced
1/2 cup olive oil
1 tablespoon sugar
Salt and fresh ground pepper
3 pounds haricots verts, blanched
1 red onion, slivered
1 1/2 cups walnuts, toasted

Steps:

  • In a small bowl, whisk orange and lemon juice, oil, sugar, salt, and pepper. Pour dressing over beans and onions. Add orange and lemon zest. Top with toasted walnuts.

WARM GREEN BEAN AND WALNUT SALAD



Warm Green Bean and Walnut Salad image

Can be prepared in 45 minutes or less.

Yield Serves 2

Number Of Ingredients 4

2 tablespoons walnuts, toasted lightly and chopped fine
2 teaspoons white-wine vinegar
2 tablespoons olive oil
3/4 pound green beans, trimmed and cut into 3/4-inch pieces

Steps:

  • In a blender or mini-processor purée 1 tablespoon of the walnuts with the vinegar, the oil, and salt and pepper to taste. In a steamer set over boiling water steam beans, covered, for 5 to 8 minutes, or until they are crisp-tender, transfer them to a bowl, and toss them with the dressing and the remaining chopped walnuts.

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