1/2 pound green beans, stem ends trimmed, cut into 1-in. lengths
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
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
How to Make It
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.
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.
Add green beans, tomatoes, onion, cucumber, cilantro, dill and mint to walnut dressing and toss to blend.
Whole World Vegetarian
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