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Green Bean and Hazelnut Salad

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“With its dose of flaxseed oil, this salad represents an attempt to get more omega-3s into the diet. The hazelnut oil is simply for deliciousness, complementing the toasted nuts and crisp-tender green beans.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 325°F with rack in middle.
  2. Toast nuts in a small baking pan until centers are golden, 15 to 20 minutes (cut one open to test for doneness).
  3. Cool to warm, then rub off any loose skins in a kitchen towel.
  4. Coarsely chop nuts.
  5. Cook beans in a 6-quart pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water) until just tender, 4 to 6 minutes.
  6. Transfer to an ice bath to stop cooking.
  7. Drain and pat dry.
  8. Whisk together mustard, vinegar, and sea salt in a bowl, then add olive, flaxseed, and hazelnut oils, whisking.
  9. Add beans, nuts, and onion and toss well.
  10. Season with salt and pepper.
  11. *NOTE: Beans can be cooked 1 day ahead and chilled (once cool) in a plastic bag lined with paper towels.

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