Description
Fresh Green Bean Salad Recipe
Ingredients:
1 lb fresh green beans, trimmed
1 cup cherry tomatoes, halved
¼ cup red onion, thinly sliced
½ cup feta cheese, crumbled
¼ cup almonds, toasted or raw
2 tbsp olive oil
1 tbsp lemon juice (or balsamic vinegar)
1 tsp Dijon mustard (optional)
Salt and pepper to taste
Instructions:
Blanch the Green Beans:
Bring a pot of salted water to a boil.
Add green beans and cook for 2-3 minutes until tender-crisp.
Transfer to a bowl of ice water to stop cooking. Drain and pat dry.
Prepare the Dressing:
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
Assemble the Salad:
In a large bowl, combine green beans, cherry tomatoes, and red onions.
Drizzle the dressing over the salad and toss gently.
Add Toppings:
Sprinkle with feta cheese and almonds.
Serve:
Chill for 15 minutes or serve immediately.
Prep Time: 10 minutes
Cook Time: 3 minutes
Servings: 4
#HealthyEats #FreshSalads #EasyRecipes
Step-by-Step Guide
Begin by preparing your ingredients: trim the ends from 1 lb of fresh green beans, halve 1 cup of cherry tomatoes, and thinly slice ¼ cup of red onion. For the dressing, have your olive oil, fresh lemon juice, Dijon mustard, salt, and pepper ready. Toasting the almonds in a dry pan for a few minutes until fragrant will add a deeper flavor.
Next, bring a large pot of generously salted water to a rolling boil. Add the green beans and cook for exactly 2-3 minutes. You want them vibrant green and tender-crisp, not soft. Immediately drain the beans and plunge them into a large bowl of ice water. This “blanching and shocking” step is crucial for locking in color and texture. Let them sit for 2-3 minutes, then drain thoroughly and pat dry with a clean kitchen towel.
While the beans cool, make the dressing. In a small bowl, vigorously whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp Dijon mustard, and a pinch of salt and pepper until the mixture is emulsified. In your large serving bowl, combine the cooled green beans, cherry tomatoes, and red onion. Drizzle the dressing over the top and toss gently to coat everything evenly. Finally, sprinkle ½ cup of crumbled feta cheese and ¼ cup of toasted almonds over the top just before serving.
Serving Suggestions
This versatile salad pairs beautifully with a variety of mains. Serve it alongside grilled chicken, salmon, or steak for a complete summer meal. It’s also a perfect potluck or picnic dish, as it holds up well without getting soggy. For a heartier vegetarian option, add a can of rinsed chickpeas or serve over a bed of quinoa or couscous.
How-to Summary
Trim and blanch green beans in boiling water for 2-3 mins, then shock in ice water. Whisk olive oil, lemon juice, Dijon, salt, and pepper for the dressing. Toss cooled beans with tomatoes, onion, and dressing. Top with feta and almonds before serving.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, you can blanch the beans and prepare the dressing up to a day in advance. Store them separately in the fridge. Assemble the salad with toppings just before serving for the best texture.
What can I use instead of feta cheese? Goat cheese crumbles, shaved Parmesan, or a dairy-free alternative like vegan feta are excellent substitutes that will change the flavor profile slightly.
My green beans turned out soggy. What happened? This is usually due to overcooking or not shocking them in ice water immediately. Ensure your water is at a vigorous boil and time the cooking precisely. The ice bath stops the cooking process instantly.
Can I use frozen green beans? While fresh is ideal for texture, you can use frozen green beans. Thaw them first and pat very dry, as they will release more water. You may skip the blanching step.
How can I add more protein? Add 1-2 cups of cooked, shredded chicken, chickpeas, white beans, or hard-boiled eggs to transform this side salad into a satisfying main course.
Common Mistakes to Avoid
- Skipping the ice bath after blanching, which leads to overcooked, dull beans.
- Adding the dressing and toppings too far in advance, causing the salad to become watery and the almonds to lose their crunch.
- Not drying the blanched beans thoroughly, which dilutes the dressing.
- Overcomplicating the dressing. The simple lemon-olive oil combo is perfect; avoid adding too many competing flavors like garlic or herbs unless you intend a specific twist.
Conclusion
This Fresh Green Bean Salad is more than just a recipe; it’s a template for a vibrant, healthy, and endlessly adaptable side dish. Mastering the simple technique of blanching ensures perfect beans every time, while the bright dressing and savory toppings create a harmonious balance of flavors and textures. Whether for a quick weeknight dinner or a special gathering, this salad is a reliable and delicious choice that celebrates fresh, simple ingredients.