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    Oh My Veggies » Vegetarian Recipes » Gluten Free Vegetarian Recipes

    Green bean salad with yoghurt miso dressing

    Published: Mar 5, 2013 · by Nicole · Updated: Aug 22, 2023 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe


    Green bean salad with yoghurt miso dressing

    Before I started blogging, back in 2007, I was a regular reader of Heidi Swanson's 101 Cookbooks. And I'm still a reader now.

    Her food is just as inspiring to me now as it was back then, and I love discovering new ingredients through Heidi's recipes. And while quinoa wasn't a new ingredient to me, I loved Heidi's use of quinoa to make patties, and adaptions of Heidi's base recipe have become a firm favourite in our house, with zucchini and haloumi quinoa patties, and Asian style quinoa patties (which you'll find in my cookbook Delicious everyday) becoming weekly staples.

    Last week Heidi shared her "Ideal Lunch Salad".  The yoghurt miso dressing sounded divine, and I couldn't wait to make it. I wasn't quite sure how it would go down with my husband though, as the salad contained chickpeas, which my husband despises. So I sneakily decided to roughly mash the chickpeas, hoping he wouldn't recognise them, but no such luck. The upside was I had leftovers of the salad for lunch the next day. Every cloud has a silver lining!

    I made a few changes to Heidi's salad, based on what I had on hand and our tastes. Replacing the broccoli for green beans, and removing the avocado and black olives. I also added some sunflower seeds.

    This delicious substantial salad makes a wonderful lunch or side salad and I think it would also make wonderful picnic food. I can see this salad will become a lunch staple for me for sometime.

    Green bean salad with yoghurt miso dressing

    Recipe

    Green bean salad with yoghurt miso dressing

    Green bean salad with yoghurt miso dressing - Adapted from 101 Cookbooks - An Idea Lunch Salad
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 15 minutes minutes
    Cook Time: 5 minutes minutes
    Total Time: 20 minutes minutes
    Course: Condiments, Dressings
    Cuisine: Condiments, Dressings
    Keyword: Delicious Everyday, Green Bean Salad, Green bean salad with yoghurt miso dressing, yoghurt dressing, yoghurt miso dressing
    Servings: 4 servings
    Calories: 797kcal
    Author: Oh My Veggies

    Ingredients

    • 3 celery stalks very thinly sliced
    • 1 cup cooked or tinned chickpeas drained and rinsed
    • 3 handfuls rocket arugula
    • ⅓ cup toasted pepitas
    • ¼ cup toasted sunflower seeds
    • ½ small red onion finely sliced
    • 2 cups of green beans trimmed
    • YOGHURT MISO DRESSING:
    • 1 clove medium garlic grated
    • 1 tablespoon white miso
    • 1 tablespoon mirin
    • 1 tablespoon white wine vinegar
    • big pinch of ground cumin
    • ⅓ cup / 80 ml plain yogurt or substitute coconut or other dairy-free yogurt
    • salt and pepper
    US Customary - Metric

    Instructions

    • Steam or blanch the beans in a saucepan of simmering water until tender. Drain and set aside to cool.
    • Combine all of the salad ingredients in a large bowl and toss to combine.
    • Add all of the dressing ingredients to a small bowl or jug and whisk to combine. Season with salt and pepper to taste.
    • Just before serving add the dressing to the salad, about half at first, and toss to combine. Add additional dressing until it's dressed to your taste.

    Notes

    Substitute coconut yogurt or your favorite dairy-free yogurt for a vegan version. 

    Nutrition

    Calories: 797kcalCarbohydrates: 92gProtein: 37gFat: 36gSaturated Fat: 6gCholesterol: 10mgSodium: 1090mgPotassium: 1519mgFiber: 25gSugar: 27gVitamin A: 1795IUVitamin C: 34.9mgCalcium: 303mgIron: 10.8mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
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    Reader Interactions

    Comments

    1. Laura (Tutti Dolci) says

      November 30, -0001 at 12:00 am

      I love salads with chickpeas, and green beans are one of my favorite veggies. This looks like a winner! 🙂

      Reply
    2. Amanda says

      November 30, -0001 at 12:00 am

      Mmmm, this looks great and the dressing sounds so tasty. I have similar chick pea issues with one of my kids - she loves hummus, but hates chick peas!

      Reply
      • Jennifer says

        November 30, -0001 at 12:00 am

        While Troy doesn't love hummus, he will eat it. I don't think he's worked out what it's made from 😀 So luckily I can make hummus to my hearts content! 🙂

        Reply
    3. Rosa says

      November 30, -0001 at 12:00 am

      A scrumptious salad! That miso dressing is great.Cheers,Rosa

      Reply
    4. thelittleloaf says

      November 30, -0001 at 12:00 am

      I ogle Heidi's recipes all the time - such gorgeous ingredients and unusual combinations. I loved that lunchtime salad and have already made it - I like the idea of including smashed chickpeas here.

      Reply
    5. Kathryn says

      November 30, -0001 at 12:00 am

      I've been lusting over that salad since I saw Heidi's post - and you're right, she's such an inspiration. Definitely going to have to make this soon!

      Reply
    6. Maureen | Orgasmic Chef says

      November 30, -0001 at 12:00 am

      5 stars
      I love salads that make a meal and when I saw this in my inbox I had to rush right over. This will be mine this week. 🙂

      Reply
    7. Chung-Ah | Damn Delicious says

      November 30, -0001 at 12:00 am

      Oh man, I'm loving the flavors of this salad! And that miso dressing sounds heavenly. This is definitely a must-try in my book!

      Reply
    8. Peter G | Souvlaki For The Soul says

      November 30, -0001 at 12:00 am

      5 stars
      This looks lovely and healthy Jennifer! Salads do not have to be boring as proven by this! Love the use of miso in the dressing too.

      Reply
    9. Joanna @ Chic & Gorgeous Treats says

      November 30, -0001 at 12:00 am

      This combination sounds interesting & it's perfect to serve along with a roast over weekend brunch. Delish!! ♥ Jo

      Reply
    10. Karen (Back Road Journal) says

      November 30, -0001 at 12:00 am

      I know I would have enjoyed your crunchy salad.

      Reply
    11. Kiran @ KiranTarun.com says

      November 30, -0001 at 12:00 am

      I look for inspirations at Heidi's delicious blog too! And I need this salad in my life, as soon as the weather cooperates!

      Reply
    12. Melanie says

      November 30, -0001 at 12:00 am

      5 stars
      Your recipes never disappoint, we had this for tea tonight and it was so tasty,have never used miso before but will definitely be looking for more recipes with this great ingredient. Thank you so much for sharing this recipe. Your mushroom wellington was a hit at Christmas.

      Reply
      • Jennifer says

        November 30, -0001 at 12:00 am

        Thank you so much for the feedback Melanie 🙂 I love the mushroom wellington too. I'm going to have to make it again soon 😀

        Reply
    13. My Kitchen Stories says

      November 30, -0001 at 12:00 am

      I just absolutely love saklad. the dressing for this is very exciting

      Reply
    14. Veggie says

      November 30, -0001 at 12:00 am

      5 stars
      Such a nice and light recipe. This looks dreally delish!

      Reply

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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