Green Bean & Shallot Salad

March 29, 2012

in Gluten Free, Low Carb, Recipes, Sides & Salads, Vegetarian

This is a simple a delicious side dish that I made the other night.  I was inspired by a recipe I came across in Rachael Ray magazine, but modified it to make it a bit healthier (not as much EVOO!).  If green beans seem boring to you, but you like them….you’ve GOT to try this recipe.  Brent and I both ate a big portion!

Green Bean & Shallot Salad

Makes 4 servings

1 lb + green beans (approx 3-4 cups)
2 shallots peeled and sliced into thin rounds
1/4 cup red wine vinegar
1/2 tsp smoked paprika
1 tsp Worcestershire
1 Tbsp dijon mustard (grainy or not. I used a non-grainy)
1 Tbsp olive oil

Ice water

Fill a large bowl with ice water and set in sink.  In a pot of boiling water, cook the green beans until crisp tender, 2-3 minutes.  Drain and immediately place in the ice water to stop cooking.

In another bowl mix together the vinegar, mustard, paprika and Worcestershire with a whisk, slowly adding the olive oil last.  Add in the sliced shallots.

Drain the beans from the ice water and pat try with a towel. Transfer to your serving bowl, and pour the vinaigrette onto the beans. Serve immediately or let sit in the fridge. Should be good for 1-2 days.

Nutrition (per serving)   Calories: 84   Fat: 3.4g   Carbs: 6.8g   Sugars: 1.1g   Fiber: 3.5g   Sodium: 107mg   Protein: 2.4g

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I'm Kristine Fretwell, busy mom of 2 little girls, author, blogger, and former pro fitness competitor. I love almost any kind of cookie, anything coconut or pumpkin flavored, and Thai food. A perfect day for me is enjoying my family, getting to the gym, and whipping up a new healthy recipe. I've got a collection of over 300 healthy recipes, and other tidbits like fitness and health tips. My recipes have been featured on websites such as Huffington Post, Savvy Mom, Shape and Skinny Scoop.
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