Warm Green Bean Salad With Chopped Onion And Hazelnuts
My almost daily forays to the farmers’ markets of Athens was the inspiration for this easy Greek salad with green beans, onions and hazelnuts. During the planning for the 4th season of My Greek Table recipes, I aimed to showcase as many delicious plant-based recipes as possible. Plant-based recipes that use Mediterranean diet ingredients like nuts, extra virgin Greek olive and more, are the backbone of healthy cooking in this part of the world and I like to share that with my American friends and beyond. There are many Greek recipes for delicious salads. This Greek salad may be served warm, but it’s also great at room temperature, too.
- 1 pound ½ kilo of fresh green beans, trimmed
- 3 Tbsp hazelnuts halved
- 2 good-quality roasted red peppers in brine drained and rinsed
- 2 to 3 Tbsp red wine vinegar
- ¼ cup extra virgin Greek olive oil
- Greek sea salt and freshly ground black pepper to taste
- 1 large white onion minced
- ⅓ cup fresh flat-leaf parsley finely chopped
Steam the beans for about 3 minutes or so, until tender but al dente, or blanch them in salted water (it helps retain their color) for about 2 minutes.
Lightly toast the hazelnuts.
Chop the red peppers.
In a small bowl, whisk together the olive oil, vinegar, salt, and pepper.
Place the warm beans in a serving bowl. Top with the minced onion, peppers, nuts, and parsley. Pour the dressing over the beans, toss, and serve.
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