Green Bean and Walnut Salad

The dressing for this simple salad can also double as a healthful dip.

Green Bean and Walnut Salad


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  • PREP TIME 15


  1. Boil a large pot of generously salted water.
  2. Add the green beans and cook for 7 minutes.
  3. Drain and immediately rinse the beans in cold water to stop the cooking.
  4. Drain thoroughly or pat dry.
  5. In a blender, combine the cottage cheese, yogurt, vinegar, feta, green onion, salt, oregano, dill, flax oil and a few grinds of fresh pepper.
  6. Blend until smooth. Adjust salt and pepper to taste.
  7. If the sliced red onion is very sharp, rinse the slices in cool water to mellow their flavor and pat dry.
  8. Combine the beans and onions in a bowl, pour the dressing over and toss to coat.
  9. Chill for a least an hour. Sprinkle on the walnuts just before serving.


  • 1 pound fresh green beans, trimmed
  • 1/2 cup Horizon Organic low fat cottage cheese
  • 1/4 cup plain yogurt
  • 1 tablespoon red wine vinegar or lemon juice
  • 1 tablespoon reduced fat feta
  • 1 whole green onion, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon dried dill
  • 1 teaspoon flax oil*
  • Freshly ground pepper to taste
  • 1/2 small red onion, thinly sliced
  • 1/2 cup toasted walnuts, coarsely chopped

*Available in the natural section of most grocery stores.

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