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    Chef Cindy » Recipes » Green Bean Salad with Pickled Red Onions & Jalapeño Mustard Dressing

    Green Bean Salad with Pickled Red Onions & Jalapeño Mustard Dressing

    Published: Dec 12, 2019 | Modified: Jul 31, 2020 by Chef Cindy | Leave a Comment

    Jump to Recipe·Print Recipe·Leave a review
    Green bean salad with pickled red onions and jalapeno mustard dressing

    Not your typical green bean salad!

    Green Bean Salad with Pickled Red Onions & Jalapeño Mustard Dressing is not your typical Green Bean Salad! The flavor of the pickled red onions, chives and the jalapeño mustard dressing mesh together so well with the green beans and tomatoes. Even the pickiest of eaters will love this!

    Mason jars filled with red onions being pickled
    Pickled Red Onions

    These pickled red onions are incredible! My inspiration came from one of my favorite food bloggers @loveandlemons. I decided to use them as a finishing touch for my green bean recipe. It’s as simple as cutting the onions, heating the vinegar mixture and placing all the ingredients in a mason jar. Just wait approximately 1 hour or overnight for the onions to become tender and turn a beautiful pink color. It’s a as simple as that!

    The next step is to prepare your green beans. The batch of beans I used for this recipe were fresh from the Golden Earthworm Organic Farm CSA I belong to.

    • Trimmed green beans in a steamer
      trim & steam
    • Trimmed green beans in a water bath
      place in cold water bath & strain
    • Cooked green beans in a bowl
      pat dry & place in large bowl
    Prepare the Green Beans
    Tomatoes, peppers, green onion, and garlic on a cutting board
    Prep the peppers, tomatoes, garlic, jalapeño and chives
    Jalapeno mustard dressing in a measuring cup with a whisk
    Make the jalapeño mustard dressing
    Green bean salad with pickled red onions and jalapeno mustard dressing in a bowl
    Plate the ingredients beautifully in a large serving bowl
    Closeup of green bean salad with pickled red onions and jalapeno mustard dressing in a bowl
    Drizzle the dressing over the salad
    A platter of green bean salad with pickled red onions and jalapeno mustard dressing

    And you are ready to eat a delicious & nutritious salad!

    Print
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    Green Bean Salad with Pickled Red Onions & Jalapeño Mustard Dressing

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    • Author: Cindy
    • Prep Time: 15
    • Cook Time: 10
    • Total Time: 25 minutes
    • Yield: 4 salad servings 1x
    • Category: Salad
    • Method: Steamed
    • Cuisine: Vegan, Vegetarian
    Print Recipe
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    Description

    Green Bean Salad with Pickled Onions & Jalapeño Mustard Dressing is a delicious salad to make especially when entertaining. You can make this hours ahead of time and it will be just as delicious if not more! The colors of the salad make for a beautiful accent to your dinner table.


    Ingredients

    Scale

    Salad:

    Pickled Red Onions

    4 cups green beans

    1 cup sun gold tomatoes (or cherry tomatoes)

    ½ yellow pepper

    ½ red pepper

    Jalapeño Mustard Dressing:

    2 tablespoons vinegar

    1 teaspoon dijon mustard

    ½ teaspoon salt

    3 tablespoons chives, chopped

    1 garlic clove, chopped fine

    ¼ – ½ teaspoon  chopped jalapeño

    4 tablespoons of extra virgin olive oil


    Instructions

    1. Prepare the Pickled Red Onions (1 hour before or overnight)
    2. Trim the ends off the green beans and cut into bite size pieces. Rinse and place in a heated double boiler until tender crisp (approximately 5-7 minutes)
    3. While cooking set up a cold water bath for the greens beans. When beans are done, immediately plunge the beans in the cold water (so they stop cooking). Let sit for a few minutes, them strain (pick out the ice cubes if any). Pat dry the beans and place in a serving bowl.
    4. Clean & cut the tomatoes in half. Seed & dice the peppers. Place aside.
    5. In a measuring cup, add the vinegar, mustard, salt , chives, garlic and jalapeno. Whisk in the extra virgin olive oil.
    6. Plate all the ingredients (as pictured) and drizzle the dressing over it.
    7. Toss before serving. 

    Keywords: Vegan, Vegetarian,

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    Hi, I'm Cindy! Vegan chef with a flexitarian palate and a passion for inspiring new ideas in the kitchen! 

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