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    Home » Miscellaneous

    Ultimate Green Bean Salad Recipe with Hazelnuts

    Filed Under: Green Salads, Low Carb, Paleo, Summer Salads, Vegan, Vegetarian

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    A divine Green Bean Salad Recipe with buttery hazelnuts and orange make a perfect side dish, that goes with just about everything and ideal for any occasion – from weekday dinners to elegant dinner parties.

    Jump to Recipe Jump to Video Print Recipe

    GREEN BEAN SALAD WITH ORANGE AND HAZELNUTS IN A WHITE PLATTER WITH ORANGE SLICES ON THE SIDE

    This Green Bean Salad recipe is easy, delicious, and nutritious and is simply made by sautéing the beans then adding roasted hazelnuts for some crunch and perfuming it all with some sweet orange. 

    Can I use other beans?

    Any green beans or even pea varieties are great for this recipe so feel free to replace your green beans with any bean or pea that takes your fancy.

    • Snow peas which are flat with small peas inside and crunchy texture with a mild flavour
    • Sugar snap peas are round with crunchy texture and very sweet flavour.
    • Flat green beans/romano/Italian beans are long, tender, and flat they are crunchy when raw and tender when cooked.
    • French green beans (also known as haricot vert) are very skinny and available in yellow and purple as well as green and have a sweet flavour and delicate texture. 
    • Chinese long beans (also known as snake beans or yard-long beans) are popular in Asian cuisines, they are slim so are easy to cook.

    SOME SERVING IDEAS

    Partners well with barbecued steak, chicken, turkey, seafood or even pasta dishes and is packable which means it is ideal to take to a barbecue or pot luck.

    Try it with Texas Barbecue Brisket, with Roast Turkey or a Pork Belly Roast.

    YoU Will Need

    GREEN BEAN SALAD INGREDIENTS WITH TEXT

    HOW TO ROAST HAZELNUTS

    1. Preheat your oven to 180ºC (350ºF).
    2. Line a baking tray with baking paper and arrange your nuts on top so they spread out evenly and are not touching.
    3. Place the tray with the nuts in the middle of your oven and roast for 10-15 minutes until the skins have blistered. Stirring occasionally so that they brown evenly, your nuts should be golden brown and fragrant.
    4. Remove them from the oven, then wrap your nuts in a clean kitchen towel and let them steam for one minute.
    5. Rub them in the towel until most of the skins peel off and allow them to cool completely.
    • ROAST NUTS UNTIL BLISTERED
      ROAST NUTS UNTIL BLISTERED
    • PLACE IN A TEA TOWEL & STEAM 1 MINUTE
      PLACE IN A TEA TOWEL& RUB
    • RUB HAZELNUTS TO REMOVE SKINS
      RUB HAZELNUTS TO REMOVE SKINS
    • DISCARD THE HAZELNUT SKINS
      DISCARD THE HAZELNUT SKINS

    STEPS TO MAKING THIS SALAD

    1WASH & TRIM BEANS
    Wash your green beans, top, tail them and remove the strings if necessary (most beans nowadays are stringless). Then cut them in half.

    • WASHING GREEN BEANS IN A COLANDER UNDER COLD RUNNING WATER
      WASH YOUR BEANS
    • HANDS LINING UP TO CUT GREEN BEANS IN HALF WITH A KNIFE ON A WOODEN BOARD
      TRIM & CUT YOUR GREEN BEANS IN HALF

    2COOK YOUR BEANS
    Heat a large heavy-based pan to medium-high heat, add your oil and beans then season. Sauté the green beans until browned, (approximately 10 minutes) add the orange zest and stir until mixed through and aromatic.

    • SAUTÉ EING GREEN BEANS IN A HOT PAN
      SAUTÉ GREEN BEANS IN HOT PAN
    • ADDING ORANGE ZEST TO SAUTÉED GREEN BEANS
      ADD ORANGE ZEST

    3ADD JUICES & HAZELNUTS
    Add the orange and lemon juice, allow to sizzle and steam for 1-2 minutes so that beans can absorb the flavour. Then add the roasted hazelnuts and stir through the beans.
    Taste and adjust seasonings according to your liking. Arrange in a salad bowl, scatter with the reserved hazelnuts and serve while still warm.

    • ADDING ORANGE & LEMON JUICE TO SAUTÉED GREEN BEANS IN PAN
      ADD THE ORANGE & LEMON JUICE TO BEANS
    • ADDING ROASTED HAZELNUTS TO GREEN BEAN PAN
      ADD YOUR ROASTED HAZELNUTS TO PAN
    • STIRRING TO COMBINE HAZELNUTS & GREEN BEANS
      STIR TO COMBINE THROUGHOUT BEANS
    • ARRANGING BEAN & HAZELNUT MIX IN A PLATTER
      ARRANGE BEAN MIX IN A PLATTER

    Can I Make it Ahead?

    That depends if you would like to serve it as a hot side dish or as a cold salad. Some time saving tips on the day.

    • Roast your hazelnuts up to one month in advance and keep in a sealed container in your pantry until you are ready to use. In fact, because roasting hazelnuts can get a bit messy, I always by 1-2 kilos, roast and peel them and keep them in a sealed container in my pantry (during the winter) and in my fridge (during the summer).
    • You can prepare the beans 1-2 days in advance, make sure that they are completely dry before you store them in the crisper section of your fridge as they may get a bit slimy.
    • Zest and juice your orange 1-2 days ahead.
    • To serve it hot, sauté your beans, and assemble your salad 15 minutes just before you are ready to serve.

    Looking for more Bean Salad Recipes?

    • MILLET SALAD WITH GREEN BEANS AND ZA'ATAR
      MILLET, BEANS & ZA'ATAR
    • GRILLED TUNA SALAD
      GRILLED TUNA SALAD
    • Snake Beans with & Red Capsicum and Almonds
      SNAKE BEAN SALAD
    GREEN BEAN SALAD WITH ORANGE AND HAZELNUTS IN A WHITE PLATTER WITH ORANGE SLICES & BEANS ON THE SIDE

    Green Bean Salad Recipe with Hazelnuts

    A divine Green Bean Salad Recipe with buttery hazelnuts and orange make a perfect side dish, that goes with just about everything and ideal for any occasion – from weekday dinners to elegant dinner parties.
    Print Recipe Pin Recipe Rate this Recipe
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    * Times are an estimate and will depend on your skill level
    Course: Salad
    Cuisine: Australian
    Keyword: dairy-free, gluten free, Intermediate, keto, low carb, paleo, vegan, vegetarian
    Servings: 6 as a side
    Calories: 213kcal
    Ingredients
    • 600 grams green beans
    • 4 tbsps olive oil
    • Zest of 1 Orange
    • ¾ cup hazelnuts, roasted (reserve a tablespoon for garnish)
    • 3 tbsps orange juice
    • 3 tbsps lemon juice
    Metric - Imperial
    Instructions
    • Wash your green beans, top, tail them, then cut them in half.
    • Heat a large heavy-based pan to medium-high heat, add your oil and beans then season. Sauté the green beans until browned, (approximately 10 minutes) add the orange zest and stir until mixed through and aromatic.
    • Add the orange and lemon juice, allow to sizzle and steam for 1-2 minutes so that beans can absorb the flavour. Then add the roasted hazelnuts and stir through the beans.
    • Taste and adjust seasonings according to your liking. Arrange in a salad bowl, scatter with the reserved hazelnuts and serve while still warm.

    Video

    Nutrition information is calculated using an ingredient database and should be considered an estimate.
    Calories: 213kcal | Carbohydrates: 11g | Protein: 4g | Fat: 19g | Saturated Fat: 2g | Sodium: 6mg | Potassium: 338mg | Fiber: 4g | Sugar: 5g | Vitamin A: 707IU | Vitamin C: 20mg | Calcium: 54mg | Iron: 2mg
    Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!

    PIN ME & SAVE FOR LATER!

    GREEN BEAN SALAD WITH ORANGE AND HAZELNUTS IN A WHITE PLATTER WITH ORANGE SLICES ON THE SIDE WITH TEXT OVERLAY
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    About Anastasia

    Anastasia is a home cook introduced to cooking at a young age (8 years old) and hasn’t gotten out of the kitchen since! She had her own coffee shop and ran her own catering business for over a decade. Her love of salads developed as she was always the one responsible for making the salads for family get-togethers and friends functions.

    Reader Interactions

    Comments

    1. Maria says

      August 20, 2020 at 4:03 pm

      5 stars
      Love my green beans. Will definitely give this one a try!

      Reply
      • Anastasia says

        August 21, 2020 at 8:19 am

        So glad you like it! Let me know how you go ?

        Reply

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