Walnut-Green Bean Salad

Makes 8 servings (serving size: 1 cup)

The nutty flavor in this salad comes from walnut oil, which benefits with heart-healthy monounsaturated fat. Look for it in most large supermarkets along with other oils, or substitute extravirgin olive oil. Serve the salad as a first course or a side, or add shredded chicken or shrimp to make it an entrée.

ingredients

2 tablespoons walnut oil
1 1/2 tablespoons rice vinegar
1 tablespoon water
1 teaspoon honey
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1 cup uncooked bulgur
1 cup boiling water
1/2 teaspoon salt
1 pound diagonally cut green beans (about 4 cups)
2 cups halved grape tomatoes
1/3 cup chopped fresh parsley
1/2 cup vertically sliced red onion

directions

1
Combine first 7 ingredients in a small bowl; stir with a whisk until blended.
2
Combine bulgur and 1 cup boiling water in a large bowl. Cover and let stand 30 minutes; drain. Stir in 1/2 teaspoon salt.
3
Steam green beans, covered, 5 minutes or until tender. Drain and plunge beans into ice water; drain. Place beans in a large bowl. Add bulgur, tomatoes, parsley, onion, and oil mixture; toss gently to combine. Serve at room temperature, or cover and chill.

notes

Calories: 165 (28% from fat) Fat: 5.1g (sat 0.5g,mono 1.1g,poly 3.1g) Protein: 4.9g Carbohydrate: 28.1g Fiber: 7.7g Cholesterol: 0.0mg Iron: 1.9mg Sodium: 415mg Calcium: 47mg

Source: CL