Salad:
4 cups green beans
1.5 cups cooked beans (, pinto, lima, navy, chickpeas...)
1/2 red onion or a few shallots
1 bunch fresh tarragon or basil
½ cup hazelnuts or almonds, toasted
Freshly ground pepper
4 cups green beans
1.5 cups cooked beans (, pinto, lima, navy, chickpeas...)
1/2 red onion or a few shallots
1 bunch fresh tarragon or basil
½ cup hazelnuts or almonds, toasted
Freshly ground pepper
Dressing:
3 Tbsp extra-virgin olive oil
1 Tbsp maple syrup
2 tsp strong Dijon mustard
1 Tbsp apple cider vinegar
Pinch sea salt
3 Tbsp extra-virgin olive oil
1 Tbsp maple syrup
2 tsp strong Dijon mustard
1 Tbsp apple cider vinegar
Pinch sea salt
Directions
Wash and top green beans. Cook medium, click low for 10 minutes until tender but crispy, Make dressing: Combine all ingredients in a jar and shake vigorously.
Wash and top green beans. Cook medium, click low for 10 minutes until tender but crispy, Make dressing: Combine all ingredients in a jar and shake vigorously.
When beans are cooked, Place in a large bowl and add all other salad ingredients.
Toss green bean mixture in dressing; season to taste with sea salt and freshly cracked black pepper
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