Vegan Green Bean Salad with Creamy Mustard Dressing

🛒 Ingredients

• #Main Ingredients;
• 600 g fresh green beans, trimmed and cut into bite‑sized pieces if preferred
• ¼ cup pecans, roughly chopped.. 1 small red shallot, finely diced
• 2 spring onions/scallions, thinly sliced
• #Vegan Mustard Dressing;
• 3 tbsp extra virgin olive oil.. 1 tbsp Dijon mustard
• 1 tsp whole grain mustard (optional, for extra texture)
• 1 tbsp apple cider vinegar or white wine vinegar
• 1 tsp maple syrup or agave nectar.. ½ tsp sea salt.. Freshly ground black pepper, to taste
• 1 tbsp fresh parsley or chives, chopped (optional garnish)

👩‍🍳 Instructions

1. 1

   Blanch the beans: Bring a pot of salted water to a boil. Add green beans and cook for 5–7 minutes until crisp‑tender (do not overcook). Drain immediately and plunge into ice water to stop cooking and lock in bright green colour and crunch. Drain well and pat dry.

2. 2

   Toast the nuts: Heat a dry small pan over low heat. Add chopped pecans and toast for 2–3 minutes, stirring often, until fragrant and lightly golden. Set aside to cool.

3. 3

   Make the dressing: In a small jar or bowl, combine olive oil, both mustards, vinegar, maple syrup, salt, and pepper. Whisk or shake well until smooth and emulsified. Taste and adjust seasoning if needed.

4. 4

   Assemble: Place dried green beans in a large bowl. Add diced shallot and spring onions. Pour over the dressing and toss gently until every bean is evenly coated.

5. 5

   Finish: Scatter toasted pecans and fresh herbs over the top. Serve right away, or chill for up to 2 hours for deeper flavour – bring to room temperature before serving for best taste and texture.