Warm Green Bean Salad with Tangerines, Pistachios and Dates
The verdant green beans act as a base for sweet tangerine bits, chewy dates, crunchy pistachios and delicate slices of shallot. More than just a side of green beans this dish ends up being the star of the plate so serve it alongside a simple roast chicken or grilled fish. Tossing the green beans in the warm dressing adds a level of complexity. But keep this recipe in mind for all those upcoming warm summer nights.
Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Dates | 1 date (24g) medjool | 66 |
| Honey | 1 tbsp (21g) | 64 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Tangerine | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Tablespoons Red Wine Vinegar
- 2 teaspoons Chopped Fresh Thyme Leaves
- 2 teaspoons Honey
- 1 teaspoon Whole Grain Mustard
- 3 whole Shallots, Divided (1 Minced And 2 Thinly Sliced)
- ¼ cups Olive Oil
- 1 pound Green Beans, Trimmed
- 3 whole Tangerines, Peeled, Seeded, And Segmented
- 1 cup Thinly Sliced Dates (preferably Medjool)
- ½ cups Roasted, Salted Pistachios, Chopped
- ¼ cups Chopped Parsley