Warm Green Bean Salad with Mustard Dressing

One of my favorite things about doing cooking demonstrations at the Murphysboro Farmers’ Market is creating something on the fly with ingredients the vendors provide. This warm green bean salad is a perfect example of “off the cuff cooking” – using what you have to create a new dish.

Enjoy the recipe! Read on below to learn more about what I did!

Warm Green Bean Salad with Mustard Dressing

Recipe by Niki Davis

Servings

4

-6 Servings

Prep time

0

minutes

Cooking time

0

minutes

Calories

kcal

Total time

15

minutes

Blistered green beans, smoked pork chops, and purple hull peas tossed in a spiced-up mustard vinaigrette is the perfect lunch or side for a full meal. 

Ingredients

• For the Dressing:

• ⅔ cup olive oil

• ¼ cup red wine vinegar

• 2 tablespoons brown mustard

• 1-2 tablespoons honey

• ½ teaspoon salt

• ¼ teaspoon black pepper

• 1 jalapeño pepper seeded and minced

• For the Salad:

• 1 cup diced smoked pork chop or ham

• 6 ounces fresh green beans trimmed and cut into 2-inch pieces

• 2 cups cooked purple hull peas or black eyed peas

• 1 cup thinly sliced red bell pepper

• 1/2 cup thinly sliced sweet onion

Directions

• To make the dressing, whisk together all dressing ingredients and set aside while you make the salad. 
• To make the salad, begin by crisping the smoked pork chop in a skillet over medium-high heat. This will take 3-5 minutes. When warmed through, transfer the pork chop to a plate and set aside.
• Place the green beans in the skillet and cook (in the rendered pork fat) until they just begin to blister – about 5 minutes – stirring occasionally to prevent them from burning.
• While the grean beans are cooking, place the peas, bell pepper, and onion in a serving bowl. Add the ham and green beans then pour the dressing over the salad and toss until combined.

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Using Local Foods

There is an upside to me being at the market all the time; I’ve hardly stepped foot inside a grocery store this summer. Everything I’ve prepared at home has come from one of the vendors at the market; from beef and pork to produce to local honey.

I’ve also started using our local honey in place of sugar in any recipe that calls for a small amount. My salad dressings taste so much better! In fact, fresh local produce just tastes better in season.

If you’re close to Murphysboro, Illinois, stop by on Saturdays from 8:00 AM to Noon. Otherwise, check out a market in your own area and see what they have to offer.

More About the Warm Green Bean Salad

The produced used in this salad came from Happy Hens and Produce and Homer Grown. The smoked pork chops came from Somerset Farm. The honey came from Honey and Shrooms.