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Green Beans with Toasted Walnuts and Dried-Cherry Vinaigrette

Green Beans with Toasted Walnuts and Dried-Cherry Vinaigrette

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This vibrant vegan side dish elevates the humble green bean into something truly sophisticated. The combination of crisp-tender haricots verts and toasted walnuts provides a wonderful contrast in texture, while the tangy Sherry vinegar and sweet dried cherries create a complex, well-balanced dressing. Fresh mint adds a final layer of brightness that lifts the entire dish, making it a refreshing addition to any dinner table.

Practical and versatile, this recipe is ideal for hosting as the components can be prepared in advance. It pairs beautifully with roasted root vegetables or a nut roast, but is equally at home alongside a light summer lunch. Naturally gluten-free and dairy-free, it is a healthy, flavour-packed way to enjoy seasonal greens throughout the year.

Ingredients for Green Beans with Toasted Walnuts and Dried-Cherry Vinaigrette

80ml extra jungfruolivolja
80ml minced shallots
45ml plus 2 teaspoons Sherry wine vinegar
2 tablespoons chopped fresh mint
1 1/2 teaspoons coarse kosher salt
1 tesked socker
1/2 teaspoons black pepper plus additional (for sprinkling)
80ml dried tart cherries
675g trimmed slender green beans (such as haricots verts)
80g walnuts, toasted , chopped

How to make Green Beans with Toasted Walnuts and Dried-Cherry Vinaigrette

Whisk first 6 ingredients and 1/2 teaspoons pepper in small bowl. Mix in dried cherries; set aside. DO AHEAD: Vinaigrette can be made 1 day ahead. Cover; chill. Bring to room temperature; rewhisk before using.

Fill large bowl with water and ice; set aside. Cook green beans in large pot of boiling salted water until crisp-tender, 3 to 4 minutes. Drain. Transfer to bowl with ice water; cool. Drain. DO AHEAD: Can be made 1 day ahead. Wrap in paper towels; enclose in resealable plastic bag and chill. Let stand at room temperature 1 hour before continuing.

Toss green beans, walnuts, and vinaigrette in large bowl. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Transfer to platter and serve.

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