Green Bean Salad in Tangy Vinaigrette

"Just made up this recipe today to use up some ambelofasoula (I've never seen this bean in Canada and don't know if it has an English name). All kinds of green beans would be good in this refreshing salad, I expect. Steaming time is approximate as everyone likes their beans softer/crispier. 8 minutes is what worked for us."
photo by Chef PotPie photo by Chef PotPie
photo by Chef PotPie
photo by justcallmetoni photo by justcallmetoni
photo by Mamas Kitchen Hope photo by Mamas Kitchen Hope
photo by kiwidutch photo by kiwidutch
photo by kiwidutch photo by kiwidutch
Ready In:


  • 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
  • 12 cup extra virgin olive oil
  • 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.

Questions & Replies

Got a question? Share it with the community!


  1. Good and different salad but I thought that there was a bit too much dressing. Thanks for sharing.
  2. Exactly what I was looking for. Be sure to use highest-quality balsamic and olive oil. I didn't bother emulsifying. Just crushed the garlic and stirred the dressing together. (Note: green beans will steam in 3 - 5 minutes; walnuts will toast in a pan in about the same amount of time stovetop). ETA: This is an exquisite bean salad after it marinades for 48 hrs. Much better than the original 6 hrs.
  3. This was excellent. We followed the directions, leaving out the anchovies and the walnuts. It was 12-13 minutes in our steamer and due to time we served right after mixing with the vinaigrette. It was still excellent, and we will definitely make again!
  4. Just what I needed! It gave my ambelofasoula a great taste! DH loved them! Efharisto...
  5. Oh my heavens...this is delicious! I love the tangy dressing, and the balsamic vinegar goes so well with crisp green beans. I blanched the beans for about 6 minutes, then rinsed them with cold water. We don't care for anchovies too much, so I left them out, and it was great. Also, I used coarsely chopped almonds rather than walnuts. Just a personal preference. Thanks so very much for this recipe, which I will certainly make again!!


<style>body { background: url(""); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
View Full Profile

Find More Recipes