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Green bean salad in a mustard dressing

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Adjust Servings:
1 pack Green beans
12 Cherry tomatoes
2 Scallion
4 tablespoons Olive oil
1 tablespoon Maple syrup
2 tablespoons Almonds
1 Lemon
1 pinch Salt and pepper
1 tablespoon Dijon mustard

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Green bean salad in a mustard dressing

  • Gluten-Free
  • Keto
  • Kid-Friendly
  • Low-Carb
  • Low-Fat

This tasty Spring salad brings a lot of flavor to your plate: green beans, cherry tomatoes, caramelized onion, and toasted almonds are dressed in a vinaigrette made of Dijon mustard, olive oil and lemon juice with a pinch of salt and pepper.

  • 30 minutes
  • Serves 2
  • Easy




This green bean salad is tasty and rich. With caramelised scallion and a dressing made of Dijon mustard and lemon juice, it has balanced flavors that can accompany any main dish.

To prepare it, boil the green beans first. Then, caramelise the scallion, toast the almonds and prepare the dressing. Finally, mix all together with cherry tomatoes and enjoy!

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10 minutes

Cook the green beans

Rinse the green beans. Chop off the ends and discard them. Cut the green beans into 2 or three pieces and transfer to a sauce pot. Cover with water and cook for 10 minutes, until they are fork tender. Take off the heat, drain and rinse under cold running water. Set aside to cool down.

5 minutes

Caramelise the scallion

Peel and cut the scallion into thick slices. Heat 1 tablespoon of olive oil in a small skillet, then add the scallion and add the maple syrup. cook for 1-2 minutes, until the scallion caramelise. Take off the heat and set aside.

5 minutes

Toast the almond

In a small skillet, toast the almonds, paying attention they don't burn. Take off the heat and set aside to cool down.

2 minutes

Prepare the dressing

Mix together Dijon mustard, lemon juice, the rest of the olive oil, salt and pepper with a food processor.


Mix all together and serve

Rinse the cherry tomatoes and halve them. Transfer them to a mixing bowl together with the green beans and caramelised scallion. Pour the dressing onto it and mix well. Finally, sprinkle the toasted almonds on top and mix again. Enjoy at room temperature or cold.


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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