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.
Green Bean-Hazelnut Salad
- Prep Time 15 min
- Total 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*
Instructions
-
Step1In 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.
-
Step2Just before serving, stir in tomatoes and hazelnuts.
Nutrition
230
Calories
20g
Total Fat
3g
Protein
9g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 3/4 Cup
- Calories
- 230
- Calories from Fat
- 180
- Total Fat
- 20g
- 31%
- Saturated Fat
- 2g
- 10%
- Cholesterol
- 0mg
- 0%
- Sodium
- 150mg
- 6%
- Total Carbohydrate
- 9g
- 3%
- Dietary Fiber
- 3g
- 12%
- Sugars
- 4g
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 15%
- 15%
- Calcium
- 6%
- 6%
- Iron
- 6%
- 6%
Exchanges:
2 Vegetable; 4 Fat;Tips from the
Pillsbury Kitchens
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