Fancy Green Beans #glutenfree #caseinfree

Green Bean Salad

YUM! These fancy green beans are a super easy side dish with lots of flavor and texture that are naturally gluten-free and casein-free (make sure you use GF mustard and the walnuts aren’t processed at a facility with WHEAT).

1/2 lb green beans, trimmed
2 tbsp walnuts, chopped
2 tbsp fresh Italian parsley, finely chopped
2 shallots, sliced
4 tsp olive oil, divided
1 tsp red wine vinegar
1 tsp GF stone ground mustard
Kosher salt
Freshly ground black pepper

Mix together the vinaigrette: 2 tsp olive oil, red wine vinegar, mustard, salt and pepper. Set aside.

In a small cast iron skillet, heat 1 tsp olive oil over medium heat. Add the sliced shallots and cook over medium low heat until caramelized. Set aside.

Wash and rinse the green beans. Trim off the ends. Bring a large pot of water and 1 tsp olive oil to a boil and add the green beans. Cook for about 3-4 minutes. Drain.

In another small skillet, toast the chopped walnuts over medium heat for a few minutes. Let cool.

Toss together the vinaigrette, green beans, caramelized shallots, walnuts and parsley before serving. And there you have it – fancy green beans everyone will love!

Deana Larkin Evans

Hi! I'm Deana. This food blog is all about cooking wholesome real food and developing gluten free recipes for some of our favorite comfort foods. I also create weekly menus to save time and money while reducing stress and food waste. I had to start eating gluten-free in 2010 and dairy/casein-free (except for the occasional Parmesan or goat cheese) in 2014. I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course.

You may also like...

3 Responses

  1. November 18, 2014
    […] walnuts and crispy shallots (the essence of a green bean casserole -  that recipe is on the blog http://theweeklymenubook.com/2014/07/21/green-bean-salad/).  The next night we made a cheesy turkey tetrazzini with the leftovers and froze some of the […]
  2. January 11, 2015
    […] Wednesday – Cider-Brined Pork Tenderloin with Roasted Pears and Carrots; Fancy Green Beans […]
  3. March 15, 2015
    […] Saturday – Cider Brined Pork Tenderloin, Roasted Carrots and Apples, Fancy Green Beans […]