Green Bean Salad with Truffle Oil
I’ve published several hundred recipes at this point, and I was sort of shocked to realize I’ve never published a recipe using green beans. They’re a fairly common vegetable, so I figured it was about time I got to them. This green bean salad is extremely flavorful- weaving in and out are whole grain mustard, smoky black vinegar, rich and earthy truffle oil, and tarragon all on top of soft but not mushy green beans. This is the type of dish that won’t leave you bored, as your tastebuds try to untangle the rich and dynamic experience.
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All About Green Beans
Green beans, also known as string beans or snap beans, are a versatile and nutritious vegetable that add vibrant color and crisp texture to various dishes. When buying green beans, it’s important to choose ones that are bright, firm, and free from blemishes. Look for beans that snap easily when bent, indicating freshness. These tender pods are typically in season during the summer months, from June to September, although they are available year-round due to modern farming techniques. Green beans can be prepared in a variety of ways, such as steaming, sautéing, roasting, or stir-frying. They are commonly used in salads, side dishes, and main courses.
Green beans are not only delicious but also offer a range of nutritional benefits. They are low in calories and fat while being high in dietary fiber. These beans are also a good source of vitamins, including vitamin C, vitamin K, and folate. Additionally, green beans provide minerals such as potassium, which helps regulate blood pressure, and manganese. Furthermore, they contain antioxidants like carotenoids and flavonoids.
Looking for Green Vegan Recipes? Try one of these!
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- Stinging Nettle Vegan Green Minestrone
- Swamp Creature Lemon Matcha Brownies
- Roasted Vegan Green Tomato Soup
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- Vegan Mung Bean Dal Fennel Frond Recipe
- Cheesy Vegan Broccoli Soup with Poblano
- Garlic Mustard and Spinach Saag
- Hoover’s Breakfast Greens and Tofu
- Magically Green Vegan Sunflower Butter Muffins
Green Bean Salad Ingredients
- Green Beans are the star of the show. We used about a pound of fresh green beans. They are the only element of this dish that are cooked- we softened them slightly by broiling them at a high heat so they didn’t become mushy.
- Black Vinegar is an ingredient used in Chinese cooking. It has a stronger, smokier, and more savory flavor than most vinegars. You may recognize the taste from dipping sauces served with dumplings, as that is where it is often used. Look for it at Asian grocery stores or online. If you are not able to get your hands on any, I would experiment with malt vinegar as an alternative although I have not tried it myself.
- Truffle Oil is sometimes a controversial flavor, since even a small amount of it permeates through and can take over a dish. We used what felt like just the right amount so that it was easy to taste but the other flavors weren’t overpowered. Truffle oil is actually a truffle infused oil, popular since it’s a more affordable way to get truffle flavor than buying whole mushrooms. Some supermarkets, such as Trader Joe’s, may carry truffle oil, but there is also always the internet.
- Whole grain mustard, tarragon, and garlic are all used to add pops of flavor to the dish. These ingredients should be easy to find at most grocery stores.
Green Bean Salad with Truffle Oil
Ingredients
- 1 lb. fresh green beans
- 1 clove garlic
- 1 tsp. dried tarragon
- 1 tbsp. whole grain mustard
- 2 tbsp. black vinegar
- 1 tbsp. truffle oil
- Salt and pepper, to taste
Instructions
- Remove the stems from your green beans, and chop them into bite-sized pieces (I like to cut mine on an angle). Place on a baking sheet and sprinkle with a little salt. Place the ovens broiler on high, and broil for a few minutes until the beans are steamy and somewhat softened, but still have a bit of bite. Remove from the oven.
- Mince the garlic, and add it along with the remaining ingredients to a large mixing bowl. Whisk to combine, then add the warm green beans and toss to coat in the dressing. Serve warm or chilled, and enjoy!
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