Green Beans with Toasted Walnuts and Dried-Cherry Vinaigrette

yield: Makes 8 servings active time: 20 minutes total time: 20 minutes The technique: For crisp-tender vegetables, boil them quickly, then dump them into a bowl of ice water. The payoff: The rapid boil cooks the veggies just enough; the ice water stops the cooking and intensifies the color of the vegetables. Read More

Yield: 8 servings ( Serving Size: Servings )
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  • 1/2 teaspoon(s) black pepper
  • 2 tablespoon(s) chopped fresh mint
  • 1 1/2 teaspoon(s) coarse kosher salt
  • 1/3 cup(s) dried tart cherries
  • 1/3 cup(s) extra-virgin olive oil
  • 1/3 cup(s) minced shallots
  • 3 tablespoon(s) Sherry wine vinegar
  • 2 teaspoon(s) Sherry wine vinegar
  • 1 teaspoon(s) sugar
  • 1 1/2 pound(s) trimmed slender green beans (such as haricots verts)


  1. Whisk first 6 ingredients and 1/2 teaspoon pepper in small bowl. Mix in dried cherries; set aside. DO AHEAD: Vinaigrette can be made 1 day ahead. Cover; chill. Bring to room temperature; rewhisk before using.
  2. Fill large bowl with water and ice; set aside. Cook green beans in large pot of boiling salted water until crisp-tender, 3 to 4 minutes. Drain. Transfer to bowl with ice water; cool. Drain. DO AHEAD: Can be made 1 day ahead. Wrap in paper towels; enclose in resealable plastic bag and chill. Let stand at room temperature 1 hour before continuing.
  3. Toss green beans, walnuts, and vinaigrette in large bowl. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Transfer to platter and serve.
November 2010

This recipe is a personal recipe added by Elyseglenna and has not been tested or endorsed by MyRecipes.

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