Tomato, Cucumber, and Green Bean Salad


Teri Lynn Fisher and Jenny Park


  • 1/3 cup broken walnut pieces
  • 1 cloves garlic, chopped
  • 1 teaspoon coarse salt
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1/2 pound green beans, stem ends trimmed, cut into 1-in. lengths
  • Salt
  • 6 ounces grape tomatoes, halved
  • 1/2 cup thinly sliced (lengthwise) red onion
  • 1/2 cucumber, peeled, seeded, halved lengthwise and cut into 1⁄4-in. slices
  • 1/4 cup coarsely chopped fresh cilantro
  • 1/4 cup coarsely chopped fresh dill
  • 1/4 cup coarsely chopped fresh mint


1. Combine walnuts, garlic and salt in a food processor and blend until finely ground. (If preferred, walnuts, garlic and salt can be pounded into a paste with a mortar and pestle.) Combine walnut mixture, oil and vinegar in a salad bowl and whisk until blended.

2. Cook green beans in boiling salted water until crisp-tender, 4 to 6 minutes. Drain well, rinse with cold water, spread on a dish towel and pat dry.

3. Add green beans, tomatoes, onion, cucumber, cilantro, dill and mint to walnut dressing and toss to blend.


  • Active:
  • Total:
  • Yield: Serves 4

Nutritional Information

Calories per serving: 163
Fat per serving: 17g
Saturated fat per serving: 2g
Cholesterol per serving: 0mg
Fiber per serving: 3g
Carbohydrates per serving: 9g
Sodium per serving: 488mg
Iron per serving: 1mg
Calcium per serving: 48mg
Whole World Vegetarian