Green Bean Salad with Miso Dressing

Bean-salad-Wb
The dressing on this green bean salad is creamy, tangy, and spicy. It’s 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 Dijon 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

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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 Dijon 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