Green Bean Salad with Shallot Dressing
• Do not overcook the green beans; they should stay bright and slightly crisp. • Letting the shallots sit in vinegar softens their sharpness and improves flavor. • This salad can be served warm, at room temperature, or chilled. • Add toasted nuts or seeds for extra crunch and nutrition. Health Benefits: Green beans provide fiber and plant compounds that support gut health and blood sugar balance. Shallots contain prebiotic fibers that support a healthy gut microbiome. Olive oil adds heart-healthy fats that improve satiety and nutrient absorption, while vinegar may help support post-meal blood sugar response.
1 steps, about 15 minutes
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01Bring a pot of salted water to a boil. 2. Add green beans and cook for 3 to 5 minutes until tender but still crisp. 3. Drain and immediately rinse under cold water to stop cooking. 4. In a bowl, whisk together vinegar, Dijon mustard if using, salt, and black pepper. 5. Add sliced shallots and let them sit for 5 to 10 minutes to lightly soften. 6. Slowly whisk in olive oil to form a simple vinaigrette. 7. Toss green beans with the dressing until evenly coated. 8. Let sit for 5 minutes before serving for best flavor.
• Do not overcook the green beans; they should stay bright and slightly crisp. • Letting the shallots sit in vinegar softens their sharpness and improves flavor. • This salad can be served warm, at room temperature, or chilled. • Add toasted nuts or seeds for extra crunch and nutrition. Health Benefits: Green beans provide fiber and plant compounds that support gut health and blood sugar balance. Shallots contain prebiotic fibers that support a healthy gut microbiome. Olive oil adds heart-healthy fats that improve satiety and nutrient absorption, while vinegar may help support post-meal blood sugar response.
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