I was never a green beans fan until I tried this recipe. I seriously could eat a massive bowl of this. It’s got the perfect mix of juicy, crunchy, tangy, sweet, spicy, slightly bitter (the beans) — perfection. It’s rare that you find a good green bean recipe, you know? So, enjoy!
Makes the perfect side dish with added benefits of vitamins and omega 3s (walnuts)! Or eat it as a meal on its own with added tofu (see below).
This recipe was created by my Naturopathic Doctor/Holistic Nutritionist Jennifer Baer. She’s the Director of Body of Knowledge Healing Arts. See, she knows what she’s talking about. Thanks for the recipe, Jenn!
3-4 cups green beans or haricots verts, washed and trimmed
1/3 cup walnuts, chopped and lightly toasted in pan
1/4 cup unrefined olive oil (optional — I don’t use oil in this recipe)
2 Tbs apple cider vinegar
2 Tbs fresh lemon juice
2 Tbs honey, heated briefly or run under hot water (made liquidy)
1 tsp mustard powder or 1 Tbs Dijon-style hot or grainy mustard
1/4 cup fresh dill, trimmed
2 Tbs finely diced shallot
Generous amounts of sea salt and fresh ground pepper (to taste) (optional — I don’t use the salt)
Steam beans uncovered for a few minutes until bright green and tender crisp. Immediately cool under running cold water or in an ice bath. Drain well and set aside.
Combine all other ingredients well and pour them over the green beans.
Toss to coat and refrigerate at least 30 minutes before serving.
Optional: Add crispy tofu cubes (3/4″ cubes pan fried until golden brown on all sides).