Green Bean and Sweet Onion Salad with Jalapeño Dressing
Here's a bright, crisp salad tossed with a sassy dressing that's perfect to serve with grilled beef or pork.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 187 |
| pro | 3 g |
| total fat | 16 g |
| sat. fat | 2 g |
| carb | 10 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 516 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 11% |
| vit A | 9% |
| vit C | 27% |
| folate | 17% |
-
4 cups (1 L) green beans (about 8 oz/250 g), trimmed
1/2 cup (125 mL) thinly sliced sweet onion, such as Vidalia
2 tbsp (25 mL) toasted slivered almonds or toasted pine nuts
Jalapeño Dressing:
1 jalapeño pepper (or 1 tsp/5 mL minced pickled jalapeño)
1/4 cup (50 mL) extra-virgin olive oil
2 tbsp (25 mL) wine vinegar
1/2 tsp (2 mL) each salt and pepper
Preparation:
In large pot of boiling salted water, cover and cook green beans until tender-crisp, about 3 minutes. Drain and chill in cold water. Drain and pat dry.
Jalapeño Dressing: Wearing rubber gloves, seed and mince jalapeño. In large bowl, whisk together jalapeño, oil, vinegar, salt and pepper.
Add green beans and onion; toss to coat. (Make-ahead: Cover and refrigerate for up to 24 hours.) Sprinkle with almonds.
Source
Canadian Living Magazine: June 2005
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