Walnut-Green Bean Salad
Photography: Photo: Randy Mayor; Styling: Leigh Ann Ross; 
The nutty flavor in this salad comes from walnut oil, which benefits with heart-healthy monounsaturated fat. Look for it in most large supermarkets along with other oils, or substitute extravirgin olive oil. Serve the salad as a first course or a side, or add shredded chicken or shrimp to make it an entrée.
| Servings:8 servings (serving size: 1 cup) | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
Ingredients
- 2 tablespoons walnut oil
- 1 1/2 tablespoons rice vinegar
- 1 tablespoon water
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon freshly ground black pepper
- 1 cup uncooked bulgur
- 1 cup boiling water
- 1 pound diagonally cut green beans (about 4 cups)
- 2 cups halved grape tomatoes
- 1/3 cup chopped fresh parsley
- 1/2 cup vertically sliced red onion
- fiber:7.7 g
- calcium:47 mg
- calories from fat:28 %
- sodium:415 mg
- carbohydrate:28.1 g
- fat:5.1 g
- calories:165
- protein:4.9 g
- saturated fat:0.5 g
- mono fat:1.1 g
- cholesterol:0.0 mg
- iron:1.9 mg
- poly fat:3.1 g
directions
Combine first 7 ingredients in a small bowl; stir with a whisk until blended.
Combine bulgur and 1 cup boiling water in a large bowl. Cover and let stand 30 minutes; drain. Stir in 1/2 teaspoon salt.
Steam green beans, covered, 5 minutes or until tender. Drain and plunge beans into ice water; drain. Place beans in a large bowl. Add bulgur, tomatoes, parsley, onion, and oil mixture; toss gently to combine. Serve at room temperature, or cover and chill.
