ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Walnut-Green Bean Salad

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield 8 servings (serving size: 1 cup)
The nutty flavor in this salad comes from walnut oil, which benefits with heart-healthy monounsaturated fat. Look for it in most large supermarkets along with other oils, or substitute extravirgin olive oil. Serve the salad as a first course or a side, or add shredded chicken or shrimp to make it an entrée.

Ingredients

  • 2 tablespoons walnut oil
  • 1 1/2 tablespoons rice vinegar
  • 1 tablespoon water
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup uncooked bulgur
  • 1 cup boiling water
  • 1/2 teaspoon salt
  • 1 pound diagonally cut green beans (about 4 cups)
  • 2 cups halved grape tomatoes
  • 1/3 cup chopped fresh parsley
  • 1/2 cup vertically sliced red onion

Nutrition Information

  • calories 165
  • caloriesfromfat 28 %
  • fat 5.1 g
  • satfat 0.5 g
  • monofat 1.1 g
  • polyfat 3.1 g
  • protein 4.9 g
  • carbohydrate 28.1 g
  • fiber 7.7 g
  • cholesterol 0.0 mg
  • iron 1.9 mg
  • sodium 415 mg
  • calcium 47 mg

How to Make It

  1. Combine first 7 ingredients in a small bowl; stir with a whisk until blended.

  2. Combine bulgur and 1 cup boiling water in a large bowl. Cover and let stand 30 minutes; drain. Stir in 1/2 teaspoon salt.

  3. Steam green beans, covered, 5 minutes or until tender. Drain and plunge beans into ice water; drain. Place beans in a large bowl. Add bulgur, tomatoes, parsley, onion, and oil mixture; toss gently to combine. Serve at room temperature, or cover and chill.