All About the Veg! is a new recipe column where Best of Vegan contributor Seiran Sinjari breaks down one amazing plant at a time. In today’s column, she explores the nutritional wonders of green beans and shares her recipe for Garlicky Green Beans Pasta Salad.
While green beans are great in cozy casseroles during the colder months, they are possibly even better during the summer months when freshly picked, crisp, and bright.
Green beans, also commonly referred to as snap beans, string beans or haricots verts (French) can be prepared in many ways. Pan-frying, steaming, pickling or grilling, just to mention a few of my favorite cooking methods for these fiber and vitamin-packed goodies. And they are particularly good with garlic, so of course, we’re making them garlicky for this week’s All About the Veg recipe!
This Garlicky Green Beans Pasta Salad with Tangy Agave Mustard Vinaigrette & Walnuts is so flavorful, satisfying, easy to prepare and the perfect dish to pack for your summer picnics. The beans are cooked until slightly blistered but still with a nice crunch, which pairs really well with the pasta and fresh veggies. You can also substitute with other veggies and herbs based on what you have on hand or prefer. The crucial part is the green beans and the sweet and tangy vinaigrette (which you’ll get done in no time) so let’s jump right into the recipe!
Garlicky Green Beans Pasta Salad with Tangy Agave Mustard Vinaigrette & Walnuts
Print Recipe Pin RecipeIngredients
- 350 g green beans - trimmed and cut in 2-3 cm / ~1” pieces
- 3 garlic cloves - minced
- 3 small green onions - finely chopped
- 4 radishes - quartered or sliced
- 2 tbsp finely chopped parsley
- 1 handful of walnuts - roughly chopped
- 1 small bunch baby salad leaves - roughly chopped
- 2-3 tbsp vegan parmesan - optional
- 300 g dry short shaped pasta
- 1 tbsp olive oil
- Salt & pepper to taste
Tangy Mustard Vinaigrette:
- 1 ½ tbsp lemon juice
- ½ tbsp apple cider vinegar
- 2 tbsp extra virgin olive oil
- 1 tbsp agave syrup
- 1 tbsp whole grain French mustard
- Salt & pepper to taste
Instructions
- Cook pasta ‘al dente’ in accordance with package instructions, drain, rinse in cold water and drain well.
- Add olive oil to a pan over medium high heat. Add the green beans and fry until they get slightly blistered. Add garlic, salt, pepper and stir-fry for another 45-60 seconds then remove from heat.
- To prepare vinaigrette, whisk together lemon juice, apple cider vinegar and olive oil in a small bowl then add the remaining ingredients and mix well.
- Place pasta, green beans, green onions, radishes, parsley, walnuts, lettuce and parmesan in a large bowl, then add the vinaigrette and mix well. Add more salt & pepper to taste.
Notes
Recipe and photography by Seiran Sinjari.
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