Browse All Recipes

Green bean and walnut salad

Australian Gourmet Traveller Russian Easter side dish recipe for green bean and walnut salad

By Rodney Dunn
  • 15 mins preparation
  • 15 mins cooking
  • Serves 6
  • Print
Green bean and walnut salad


  • 750 gm green beans, trimmed
  • 60 gm walnuts
  • ¾ cup (loosely packed) flat-leaf parsley leaves
  • 3 cloves of garlic
  • 40 ml cider vinegar (2 tbsp)
  • 40 ml each of walnut and sunflower oil (2 tbsp)
  • 1 tsp brown sugar


  • 1
    Bring a large saucepan of salted water to the boil, add beans, reduce heat to medium and simmer until just tender (about 3-4 minutes). Drain and refresh under cold running water, then pat dry with a tea towel.
  • 2
    Meanwhile, preheat oven to 180C. Spread walnuts on an oven tray and roast until golden (about 7 minutes), then cool.
  • 3
    Using a food processor, pulse walnuts, parsley and garlic until finely chopped. Transfer to a large bowl and stir through remaining ingredients. Add beans, season to taste with sea salt and freshly ground black pepper and serve.
  • Author: Rodney Dunn