Tossing the green beans on the BBQ gives a touch of smoky char that adds to the flavourful crunchy herb packed dressing. A quick and delicious side dish that pairs well with any simple supper.
Maybe it’s raining (or snowing), maybe the leaves are falling off of the trees, maybe the thought of going outside to use the bbq is completely absurd. Well, I don’t blame you. If you’d like, toss the green beans on a baking tray under the broiler for a few minutes instead.
We’ve had the most incredible fall, the leaves have held on and it feels as though there was more sun than rain (unusual for Vancouver Island). However, just as I was starting to embrace the changing season, it snows… I’m not ready for winter. The garden is a bit of a mess, but at least I’ve planted my garlic and dug up my dahlias.
It’s hard to believe that a few months ago we could hardly keep up with our green bean garden harvests. The parsley, that’s another story… I unintentionally planted more than two people could ever eat (and trust me, we eat A LOT of parsley). This recipe was on regular rotation, a) because its delicious, and b) because it uses green beans and loads of parsley.
Grilled Green Bean Salad
- 1 1/2 lbs. Green beans, stems removed
- 1/2 cup Almonds (or nut of choice – cashew, walnut etc.)
- 1/2 cup Dill, packed
- 1/2 cup Parsley, packed
- 2 Green onions
- 1/4 cup Olive oil
- 2 Tbsp. Red wine vinegar
- 3/4 tsp. Salt
Heat oven to 350°F. Place nuts on a baking tray and toast until golden brown, about 8-12 minutes.
Pulse nuts, herbs (dill, parsley, green onion), olive oil, vinegar and salt in food processor until finely chopped.
Heat BBQ to high. Place green beans on grill (directly or in a grill basket). Cook until slightly charred, about 5-7 minutes, flipping a few times.
Toss in dressing.