This salad was like the most delish accident on the history of the planet.
Don’t you lurve when that happens?! I came home from a Barre class starving my hiney off because I only had time to grab a banana before I left. My body is quite used to a normal spread in the a.m., so it wasn’t happy with that sad excuses for breakfast. I was actually planning on making my beet and green bean salad from last year, but I decided to change it up because I was super in the mood for a lettuce-less salad. Honestly, I only added the cannelini beans for quick and easy protein; but little did I know, the buttery beans were a beyond perfect match for the sweet beets, crunchy walnuts and tangy dijon dressing. Adjectives much? Boom shaka laka!
This salad is straight up splendid. It’s like health on a plate!!
It’s a flavor and texture explosion. I felt like endorphins were being released in my brain after each bite. Like it was weird. Maybe I was just starving. Or maybe this salad is just the bombdotcom.
I’m one of those people that adds every vegetable, nut and bean possible at the salad bar and ends up with a totally overloaded and mediocre salad. Too much going on, ya know? For once in my life, I actually didn’t go overboard on the salad. I stopped after the walnuts. Be glad.
P.S. I think that people who don’t like beets just don’t know that they actually like beets. Beets are like tofu. They look all weird and funky but if you don’t like them, odds are you’ve just never had them prepared well. I understand not liking mayo and mushrooms and caviar but come on…beets are so freaking beautiful!! You’re kind of sort of totally obligated to give them a try just because they’re drop dead gorgeous.
I like the ease of using canned beets because it makes this salad come together it minutes, but it would be even more incredible with roasted beets. Anotha notch! Whatever you fancy.
Oh and lettuce is overrated.Print
This tangy salad is bursting with color and packed with flavor and antioxidants!
For the dressing:
- 1 1/2 tbsp dijon mustard
- 2 tbsp red wine vinegar
- 3 tbsp extra virgin olive oil
- Small squirt of honey
- Pinch of salt
- Fresh ground black pepper, to taste
For the salad:
- 8 oz green beans (I used frozen)
- 1–15oz can cannelini beans, drained and rinsed
- 1–15 oz can sliced beets, drained and chopped
- 1/4 cup green onions, chopped
- 1/4 cup walnuts, chopped
- In a small bowl, whisk together the dressing ingredients and set aside.
- Cook green beans according to package directions. Set aside to cool.
- Combine cooked green beans, cannelini beans, green onions and walnuts in a large bowl. Pour dressing over top and stir to combine. Season with salt and pepper to taste.
- Serve cold.
Adapted from my beet and green bean salad with tangy dijon dressing