Green Bean and Sweet Onion Salad with Jalapeño Dressing

Author: Canadian Living

Here's a bright, crisp salad tossed with a sassy dressing that's perfect to serve with grilled beef or pork.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: June 2005

Ingredients

  • 4 cups green beans (about 8 oz/250 g), trimmed
  • 1/2 cup thinly sliced sweet onion such as Vidalia
  • 2 tablespoons toasted pine nuts
  • 2 tablespoons toasted slivered almonds
Jalapeño Dressing:
  • 1 jalapeño pepper (or tsp/5 mL minced pickled jalapeños)
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons wine vinegar
  • 1/2 teaspoon each salt and pepper

Method

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 jalapeños. In large bowl, whisk together jalapeno 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.

 

 

Nutritional facts <b>Per serving:</b> about

  • Sodium 516 mg
  • Protein 3 g
  • Calories 187.0
  • Total fat 16 g
  • Cholesterol 0 mg
  • Saturated fat 2 g
  • Total carbohydrate 10 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 17.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 9.0
  • Vitamin C 27.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Green Bean and Sweet Onion Salad with Jalapeño Dressing

Login