Green Bean-Hazelnut Salad

Toasted hazelnuts and cherry tomatoes elevate a green bean salad to holiday side-dish status. It can be assembled in advance, making it perfect for entertaining.

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Servings 8

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ingredients 9
Prep Time 15 min
Total Time 2 hr 15 min

Ingredients

1/3: cup oil

1/4: cup cider vinegar

2: teaspoons sugar

1/4: teaspoon salt

1/8: teaspoon dried basil leaves

1: teaspoon Dijon mustard

2: (8-oz.) pkg. frozen cut green beans in a pouch, cooked, drained

2: cups cherry tomatoes, halved

1: cup hazelnuts (filberts), toasted*

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Directions

1 In large bowl, combine oil, vinegar, sugar, salt, basil and mustard; blend well. Add cooked beans; toss to coat well. Cover; refrigerate 2 hours or overnight.
2 Just before serving, stir in tomatoes and hazelnuts.

EXPERT TIPS

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Expert Tips

* To toast hazelnuts, spread on cookie sheet; bake at 350°F. for 5 to 10 minutes or until light golden brown; cool. To remove skins, gently rub hazelnuts between fingers.

Hazelnuts, also known as filberts, are sweet, rich, grape-sized nuts. Hazelnuts have a bitter brown skin that is best removed by heating them at 350°F. for 8 to 10 minutes until the skin begins to crack and flake. Place a handful of warm nuts between layers of a clean dishtowel and rub vigorously to remove the skins. Hazelnuts are usually packaged whole, and can be used whole, chopped or ground in bread and dessert recipes and in a variety of main dishes, salads and side dishes.