Green Bean Salad with Miso Dressing

Back

Green Bean Salad with Miso Dressing

Bean-salad-Wb

Category, CuisineDiets,

Dressed with a creamy, tangy, and spicy dressing, this is the perfect salad to take to a potluck or picnic!

Ingredients

 2-3 tablespoons safflower or other light oil
 2 tablespoons maple syrup (or honey for a vegetarian option)
 2 tablespoons rice vinegar
 2 tablespoons yellow or chickpea miso
 ½ teaspoon mustard
 ½ shallot or 1/4 small sweet onion, finely minced
 1 clove garlic, finely minced
 Juice of half a lemon
 Salt and pepper to taste
 1 tablespoon fresh chives, minced
 2 cups baby arugula
 16 ounces green beans, blanched in boiling water for 1 minute
 ½ cup sweet red onion, thinly sliced, optional
 ½ cup halved cherry tomatoes, optional

Instructions

1

To make the dressing, place the oil, maple syrup (or honey) , rice vinegar, miso, mustard, shallot or onion, garlic, lemon juice, salt, and pepper in a small bowl. Whisk to combine. Add the chives and set aside.

2

In a salad bowl, place the arugula, green beans, red onion, and cherry tomatoes. Whisk the dressing again and drizzle over the vegetables. Toss to combine.

3

Serve chilled or at room temperature.

Note
To add some protein and bit of spice consider garnishing the salad with our Spicy Roasted Chickpeas https://veggiefestchicago.org/recipe/spicy-roasted-chickpeas/

Serves 4-6

Share this recipe

  • You may also like

Other Recipes

Check out our veggie cooking videos

Get updates and news about the next Veggie Fest, wellness articles, and new delicious recipes straight to your inbox.

Subscribe!

Ingredients

 2-3 tablespoons safflower or other light oil
 2 tablespoons maple syrup (or honey for a vegetarian option)
 2 tablespoons rice vinegar
 2 tablespoons yellow or chickpea miso
 ½ teaspoon mustard
 ½ shallot or 1/4 small sweet onion, finely minced
 1 clove garlic, finely minced
 Juice of half a lemon
 Salt and pepper to taste
 1 tablespoon fresh chives, minced
 2 cups baby arugula
 16 ounces green beans, blanched in boiling water for 1 minute
 ½ cup sweet red onion, thinly sliced, optional
 ½ cup halved cherry tomatoes, optional

Directions

1

To make the dressing, place the oil, maple syrup (or honey) , rice vinegar, miso, mustard, shallot or onion, garlic, lemon juice, salt, and pepper in a small bowl. Whisk to combine. Add the chives and set aside.

2

In a salad bowl, place the arugula, green beans, red onion, and cherry tomatoes. Whisk the dressing again and drizzle over the vegetables. Toss to combine.

3

Serve chilled or at room temperature.

Note
To add some protein and bit of spice consider garnishing the salad with our Spicy Roasted Chickpeas https://veggiefestchicago.org/recipe/spicy-roasted-chickpeas/

Serves 4-6

Green Bean Salad with Miso Dressing
IngredientsDirections