Green Salad with White and Green Beans
and warm honey mustard vinaigrette
Canned beans make dinner so convenient. This warm honey mustard vinaigrette perfectly coats all these healthy ingredients for a hearty entree salad.
Smarts: Tonight's dinner will be such a breeze that you'll have plenty of time to get started on tomorrow's slow cooker meal afterwards.
Ingredients
- Green lettuce - 1 head , chopped
- Mushrooms, any button - 1/2 lb , sliced
- Green beans - 3/4 lb , trimmed and sliced into 1" / 2.5 cm pieces
- Tomatoes - 2 , chopped
- Leftover roasted potatoes (from Monday) - ~1 lb
- White beans (14 oz / 397 g) - 1 can , drained and rinsed
- Walnuts, crushed or halves - 2 oz
- Shallots - 1 1/2 Tbsp , chopped
- Dijon mustard - 1 Tbsp
- Honey - 1 Tbsp
- Vinegar, red wine - 1 1/2 Tbsp
- Cooking oil - 4 Tbsp
Prep
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Shallots / Green lettuce / Mushrooms / Green beans / Tomatoes - Prep as directed. (Can be done up to 3 days ahead)
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Green beans - Place green beans into a microwave-safe container. Sprinkle with some salt, cover with a damp paper towel, and microwave for 1 1/2 to 2 1/2 minutes, depending on thickness of beans. (Can be done up to 3 days ahead)
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Leftover potatoes - If you want to enjoy them warm in your salad, warm them up in the microwave for 45 to 60 seconds.
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White beans - Drain and rinse.
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Make
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Make vinaigrette by mixing together shallots, Dijon, honey, and red wine vinegar (double if making Thursday’s salad too - the vinaigrettes are pretty similar). Warm up just slightly in the microwave for 20 to 30 seconds. Whisk in oil and then season to taste with salt and pepper.
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Toss vinaigrette with green lettuce, mushrooms, green beans, white beans, leftover potatoes, and walnuts.
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Since tonight’s dinner was so easy, go ahead and get a head start on tomorrow’s slow cooker meal!
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