Rating: 3.5 stars
19 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 2
  • 19 Ratings

Green beans scream summer. But how many times have you been dished up slightly over-steamed/over-blanched stalks? Haricots verts, or French green beans, are sold in the produce aisle in little neat packages. If you can’t find them, it’s okay to use regular green beans. This dish is shockingly simple but full of umami thanks to a couple flavor enhancers. Miso packs punch in the Dijon and rice vinegar dressing. Walnuts aren’t just toasted; they’re brilliantly tossed in oil and seasoned with salt and pepper (we’ll be doing this in all of our salads moving forward).


Credit: Greg Dupree

Recipe Summary

10 mins
20 mins
4 to 6


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Spread walnuts on a rimmed baking sheet and toast until a shade darker and nutty-smelling, 10 to 12 minutes. When cool enough to handle, roughly chop and toss with 1 tablespoon of the oil; season to taste with salt and pepper.

  • Meanwhile, bring a large pot of salted water to a boil. Add green beans and cook until bright green and crisp-tender, about 3 minutes. Drain beans and transfer to a bowl filled with ice water to cool; drain and pat dry.

  • Whisk miso, mustard, vinegar, honey, 1 tablespoon water, ½ teaspoon salt, remaining 1 tablespoon oil, and several grinds of pepper in a large bowl. Add green beans and toss to coat. Transfer to a platter and top with toasted walnuts.

Nutrition Facts

191 calories; fat 15.2g; saturated fat 15.2g; protein 4.1g; carbohydrates 12g; fiber 3.6g; sugars 6.1g; sodium 501.4mg.