Green Bean Salad With Gruyere And Walnuts

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Servings: 6 Difficulty: Intermediate
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A vibrant, crisp salad featuring tender green beans, nutty Gruyere, and toasted walnuts in a tangy vinaigrette.
Green Bean Salad With Gruyere and Walnuts recipe image
Green Bean Salad With Gruyere and Walnuts recipe image
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Green Bean Salad With Gruyere And Walnuts

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

Description

This elegant Green Bean Salad with Gruyere and Walnuts offers a perfect balance of textures and flavors. The blanched green beans provide a satisfying crunch, while the finely diced Gruyere adds a rich, creamy nuttiness that pairs beautifully with the earthy depth of coarsely chopped walnuts. A simple dressing of oil, vinegar, Dijon mustard, and warm cumin ties everything together, creating a bright and aromatic profile. This dish is versatile enough to serve as a refreshing side for grilled meats or as a substantial main course for a light lunch. It holds up well at room temperature, making it an ideal choice for picnics, potlucks, or summer gatherings. The flavors meld beautifully over time, so it often tastes even better if prepared a little in advance.

Ingredients

Directions

  1. Snap the ends off the green beans and cut them in halves or thirds if they are very long.
  2. Bring a large pot of salted water to a boil.
  3. Add the green beans to the boiling water and cook for 5 to 7 minutes, or until tender but still crisp.
  4. Drain the beans in a colander and immediately rinse with cold water to stop the cooking process and cool them down.
  5. Pat the beans dry with paper towels, place them in a plastic bag, and refrigerate until ready to use.
  6. In a small bowl, whisk together the oil-and-vinegar dressing, ground cumin, and Dijon mustard until well combined.
  7. About 1 hour before serving, combine the cooled green beans, dressing mixture, chopped walnuts, diced Gruyere, salt, and pepper in a large bowl.
  8. Toss gently to coat all ingredients evenly.
  9. Let the salad marinate at room temperature for 1 hour to allow the 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

**Make Ahead:** The blanched green beans can be prepared up to 24 hours in advance. Store them covered in the refrigerator until ready to assemble the salad.

**Dressing Tip:** If not using immediately, the dressing mixture can be refrigerated for up to a day. Bring to room temperature before tossing with the beans.

**Storage:** This salad is best served within a few hours of assembly. If storing leftovers, keep in an airtight container in the refrigerator for up to 2 days.

**Substitutions:** For a vegan version, omit the Gruyere cheese or substitute with a plant-based cheese alternative. You can also swap walnuts for pecans or almonds.

Keywords: green beans, gruyere, walnuts, salad, vinaigrette, side dish, summer, picnic, vegetarian, cumin, mustard, crisp, healthy, lunch, easy, fresh
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