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Green Bean-Hazelnut Salad

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

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*

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

* 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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 3/4 Cup
Calories
230
Calories from Fat
180
% Daily Value
Total Fat
20g
31%
Saturated Fat
2g
10%
Cholesterol
0mg
0%
Sodium
150mg
6%
Total Carbohydrate
9g
3%
Dietary Fiber
3g
12%
Sugars
4g
4%
Protein
3g
3%
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
15%
15%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
2 Vegetable; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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