Green Bean Salad With Gruyere & Walnuts

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Servings: 6 Difficulty: Intermediate
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A vibrant, crunchy salad featuring tender green beans, nutty Gruyere, and toasted walnuts in a zesty vinaigrette.
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This refreshing Green Bean Salad with Gruyere and Walnuts is the perfect side dish for summer gatherings or a light lunch. The crisp-tender green beans provide a satisfying crunch, balanced beautifully by the creamy, nutty flavor of diced Gruyere cheese and toasted walnuts. A simple Dijon mustard and oil-and-vinegar dressing ties everything together with a bright, tangy kick. It’s an elegant yet simple recipe that brings home-style comfort to your table. Serve it at picnics, potlucks, or as a healthy accompaniment to grilled meats. The flavors meld wonderfully when allowed to marinate, making this a dish that tastes even better as the day goes on.

Green Bean Salad With Gruyere & Walnuts recipe image
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Green Bean Salad With Gruyere & Walnuts

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 91.8

Description

This refreshing Green Bean Salad with Gruyere and Walnuts is the perfect side dish for summer gatherings or a light lunch. The crisp-tender green beans provide a satisfying crunch, balanced beautifully by the creamy, nutty flavor of diced Gruyere cheese and toasted walnuts. A simple Dijon mustard and oil-and-vinegar dressing ties everything together with a bright, tangy kick. It&# 226;ÂÂs an elegant yet simple recipe that brings home-style comfort to your table. Serve it at picnics, potlucks, or as a healthy accompaniment to grilled meats. The flavors meld wonderfully when allowed to marinate, making this a dish that tastes even better as the day goes on.

Ingredients

Directions

  1. Bring a large pot of salted water to a boil.
  2. Snap off the tough ends from the green beans and cut them in halves or thirds if they are very long.
  3. Add the green beans to the boiling water and cook for 5 to 7 minutes, until tender-crisp.
  4. Drain the beans in a colander and immediately rinse with cold water to stop the cooking process.
  5. Spread the beans on paper towels and pat dry thoroughly.
  6. In a small bowl, whisk together the oil-and-vinegar dressing, ground cumin, and Dijon mustard.
  7. In a large serving bowl, combine the cooled green beans, walnuts, diced Gruyere cheese, salt, and pepper.
  8. Pour the dressing over the bean mixture and toss gently to coat evenly.
  9. Let the salad stand at room temperature for 1 hour to allow flavors to meld before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 91.8kcal
% Daily Value *
Total Fat 4.2g7%
Saturated Fat 0.6g3%
Cholesterol 0.0mg0%
Sodium 51.0mg3%
Total Carbohydrate 13.6g5%
Dietary Fiber 4.7g19%
Sugars 7.1g
Protein 3.2g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The green beans can be blanched and cooled up to 24 hours in advance. Store them in the refrigerator wrapped in paper towels inside a plastic bag to maintain crispness.

For a vegan version, omit the Gruyere cheese or substitute with a firm tofu or vegan cheese alternative.

Toast the walnuts in a dry skillet over medium heat for 2-3 minutes before adding them to the salad for enhanced flavor.

If preparing ahead, keep the dressing separate and toss with the beans and nuts just before serving to prevent the beans from becoming soggy.

Keywords: green bean salad, gruyere, walnuts, dijon mustard, vinaigrette, summer salad, side dish, vegetarian, picnic food, healthy lunch, toasted nuts, cheese salad, cumin, crunchy salad, marinated vegetables
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