Green Bean Salad in Tangy Vinaigrette

Recipe by evelynathens
READY IN: 18mins


  • 1 12
    lbs green beans, topped and tailed, strings removed (unless beans are the type that haven't any and cut into 1 1/2 inch lengths)
  • Tangy Vinaigrette
  • 14
    cup balsamic vinegar
  • 1
    teaspoon Dijon mustard
  • 2
    anchovy fillets, rinsed (good) (optional)
  • 34
    teaspoon sugar
  • 1 -2
    garlic clove (depending on your garlic tolerance, I like 2, personally)
  • salt & freshly ground black pepper
  • 14
    cup walnuts, chopped, toasted


  • Steam the green beans until crisp-tender.
  • Drain in a large colander and run under cold water.
  • Leave to drain thoroughly, about 10 minutes.
  • Make vinaigrette: In a small blender, whisk all blender ingredients until emulsified.
  • Check seasoning and adjust (you will probably find that you will need to add more salt after you add the vinaigrette to the green beans).
  • Pour dressing onto green beans in a pretty bowl and toss to coat.
  • Allow beans to 'sit' in dressing for at least 1/2 hour before serving to absorb dressing.
  • Re-toss just before serving.
  • Sprinkle toasted walnuts over and serve.