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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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  • prep time 15 min
  • total time 2 hr 15 min
  • ingredients 9
  • servings 8
 

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*

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 3/4 Cup
Calories
230
(
Calories from Fat
180),
% Daily Value
Total Fat
20g
20%
(Saturated Fat
2g,
2%
),
Cholesterol
0mg
0%;
Sodium
150mg
150%;
Total Carbohydrate
9g
9%
(Dietary Fiber
3g
3%
  Sugars
4g
4%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
15%;
Calcium
6%;
Iron
6%;
Exchanges:
2 Vegetable; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.