Green Bean Salad With Gruyere & Walnuts

This Green Bean Salad with Gruyere and Walnuts is a sophisticated yet simple side dish that elevates any meal. The bright, crisp texture of blanched green beans pairs perfectly with the nutty richness of sharp Gruyere cheese and crunchy walnuts. A tangy Dijon mustard and oil-and-vinegar dressing ties everything together, adding a savory depth that complements the fresh vegetables. Ideal for summer picnics, holiday gatherings, or as a light lunch accompaniment, this salad offers a delightful balance of flavors and textures. It can be prepared ahead of time, allowing the flavors to meld beautifully while the beans retain their vibrant green color. Serve it alongside roasted chicken, grilled fish, or as part of a varied salad bar for a refreshing and satisfying culinary experience.

Cooking Method: Boiling

Cuisine: Global

Courses: Salads

Difficulty: Intermediate

Servings: 6

Calories: 91.8

Dietary: Gluten-free, Vegetarian

Description

This Green Bean Salad with Gruyere and Walnuts is a sophisticated yet simple side dish that elevates any meal. The bright, crisp texture of blanched green beans pairs perfectly with the nutty richness of sharp Gruyere cheese and crunchy walnuts. A tangy Dijon mustard and oil-and-vinegar dressing ties everything together, adding a savory depth that complements the fresh vegetables. Ideal for summer picnics, holiday gatherings, or as a light lunch accompaniment, this salad offers a delightful balance of flavors and textures. It can be prepared ahead of time, allowing the flavors to meld beautifully while the beans retain their vibrant green color. Serve it alongside roasted chicken, grilled fish, or as part of a varied salad bar for a refreshing and satisfying culinary experience.

Ingredients

1 1/2 pound Green beans
1/4 cup Oil-and-vinegar dressing,
1/4 teaspoon Ground cumin
1 tablespoon Dijon mustard
1/2 cup Coarsely chopped walnuts
1/4 pound Gruyere cheese, finely diced
1/8 teaspoon Salt
to taste Freshly ground black pepper

Directions

1
Bring a large pot of salted water to a boil.
2
Snap the ends off the green beans and cut them in half 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 but still 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 to dry, then wrap and refrigerate if not using immediately.
6
In a small bowl, whisk together the oil-and-vinegar dressing, ground cumin, and Dijon mustard.
7
About 1 hour before serving, combine the cooled green beans, dressing, 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 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

This salad can be prepared up to 24 hours in advance. Keep the dressed beans refrigerated until ready to serve.

For added crunch, toast the walnuts in a dry skillet over medium heat for 2-3 minutes before chopping.

If you prefer a dairy-free version, omit the Gruyere cheese and consider adding avocado or extra nuts for richness.

Ensure the green beans are completely cooled and dried before dressing to prevent the salad from becoming watery.

Keywords: green bean salad, gruyere cheese, walnuts, dijon mustard, summer salad, side dish, blanched green beans, vibrant salad, make-ahead salad, vegetable salad, picnic food, healthy lunch

Read it online: https://www.chefs-mate.com/recipe/green-bean-salad-with-gruyere-walnuts/