Smoky Paprika Green Bean Salad with Candied Walnuts

Smoky Paprika Green Bean Salad with Candied Walnuts

Healthy Happy Vegan Kitchen CB by Kathy Patalsky

4            cups green beans, trimmed and cut into halves or thirds

2            medium carrots, cut into rounds

1/4         cup chopped sweet onion

Dressing

1            small lemon, juiced

2            heaping tablespoons tahini

2            tablespoons grade B maple syrup

1 & 1/2            teaspoons smoky Spanish paprika

1/4         teaspoon sea salt

1/4         teaspoon garlic powder

              few dashes ground black pepper

              few dashes cayenne (optional)

Candied Walnuts

1            cup walnuts

2            tablespoons grade B maple syrup

              coconut oil spray (optional)

Rinse the green beans in a large colander under cold water.  Set aside.

Bring a large pot of salted water to a boil over high heat.  Add the beans and boil for about 5 minutes; do not over cook the beans or they will become too soft.  For crisper (almost raw) beans, do a very quick boil of just 1-3 minutes.  Drain the beans and thoroughly rinse under cold water.  Let the beans drain completely.

Place the green beans, carrots, and onion in a large bowl.  Set aside

For the Dressing:  In a cup, whisk together the dressing ingredients.  Pour the dressing over the veggies and toss until all the veggies are well coated.  Pour the salad into a serving bowl and set aside.

For the Candied Walnuts:  Heat a small saucepan over high heat.  Add the walnuts and maple syrup and cook for about 1 minute, tossing the walnuts with the maple syrup.  (For less sticking, add a spritz of coconut oil spray, if desired, before adding the nuts.)  Remove from the heat and let cool for a few minutes.

Sprinkle the walnuts over the salad.  You may serve this salad right away, but for best flavor, cover and refrigerate for at least 1 hour before serving.