Vegan Fresh Green Bean Salad with Lemon Vinaigrette

Brighten up your table with this Vegan Fresh Green Bean Salad with Lemon Vinaigrette—a refreshing, vibrant dish that's perfect for any occasion! Crisp-tender blanched green beans are paired with juicy cherry tomatoes, thinly sliced red onion, and toasted walnuts for a delightful mix of textures and flavors. The salad is finished with a zesty homemade lemon vinaigrette, featuring extra virgin olive oil, fresh lemon juice, Dijon mustard, and a hint of maple syrup for the perfect balance of tangy and sweet. Garnished with fresh parsley, this quick and easy salad comes together in just 20 minutes and is both vegan and gluten-free. Whether you're serving it as a side dish at a summer gathering or a light, nutritious lunch, this green bean salad is sure to impress.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:5 mins

Total Time:20 mins

Servings: 4

Ingredients

• 1 pound fresh green beans
• 1 cup cherry tomatoes
• 0.5 medium red onion
• 0.5 cup walnuts
• 0.25 cup extra virgin olive oil
• 0.25 cup fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons fresh parsley

Directions

Step 1

Bring a large pot of salted water to a boil. Prepare an ice bath by filling a bowl with ice and water.

Step 2

Trim the ends of the green beans and cut them into bite-sized pieces, about 1 to 2 inches each.

Step 3

Blanch the green beans in the boiling water for 2 to 3 minutes, until they are crisp-tender and bright green.

Step 4

Quickly transfer the blanched green beans to the ice bath to stop the cooking process. Once cooled, drain and set aside.

Step 5

Halve the cherry tomatoes and thinly slice the red onion.

Step 6

Toast the walnuts in a dry skillet over medium heat for 2 to 3 minutes, stirring frequently until they are fragrant and lightly browned. Be careful not to burn them. Remove from heat and set aside.

Step 7

In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, maple syrup, salt, and black pepper to create the vinaigrette.

Step 8

In a large bowl, combine the green beans, cherry tomatoes, sliced red onion, and toasted walnuts.

Step 9

Pour the lemon vinaigrette over the salad and toss gently to combine, ensuring the ingredients are well-coated with the dressing.

Step 10

Finely chop the fresh parsley and sprinkle it over the salad before serving.

Nutrition Facts

Serving size	(868.8g)

Amount per serving	% Daily Value*
Calories	1110.4

Total Fat 97.6g	0%
Saturated Fat 12.2g	0%
Polyunsaturated Fat 28.3g
Cholesterol 0mg	0%
Sodium 1340.7mg	0%
Total Carbohydrate 61.7g	0%
Dietary Fiber 22.9g	0%
Total Sugars 29.2g
Protein 19.8g	0%

Vitamin D 0IU	0%
Calcium 276.4mg	0%
Iron 7.5mg	0%
Potassium 1801.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 72.9%

Protein: 6.6%

Carbs: 20.5%