Green Bean Salad Recipe!

Green Bean Salad

Serves: 4–6
Prep Time: 10 minutes
Cook Time: 5–7 minutes
Total Time: 15–20 minutes

Ingredients

• 1 lb (450g) fresh green beans, trimmed and halved (or leave whole if you prefer)

• 1/4 cup red onion, thinly sliced

• 1/4 cup cherry tomatoes, halved (optional for added color)

• 1/4 cup crumbled feta cheese (optional, for creaminess)

• 1/4 cup toasted almonds (or walnuts, pecans, or sunflower seeds for crunch)

• 2 tbsp olive oil

• 1 tbsp balsamic vinegar (or lemon juice for a fresher twist)

• 1 tsp Dijon mustard (optional for a bit of tang)

• 1 garlic clove, minced

• Salt & pepper to taste

• Fresh parsley or basil (for garnish)

Instructions

1. Blanch the Green Beans:
   Bring a large pot of salted water to a boil. Add the green beans and cook for 3–4 minutes, until they’re bright green and slightly tender but still crisp.
   Immediately drain and transfer the green beans to a bowl of ice water to stop the cooking process (this helps preserve the color and crunch!).

2. Toast the Nuts (optional):
   In a small dry skillet, toast the almonds (or your preferred nuts) over medium heat for 2–3 minutes, stirring frequently, until golden and fragrant. Set aside to cool.

3. Prepare the Dressing:
   In a small bowl, whisk together olive oil, balsamic vinegar (or lemon juice), Dijon mustard (if using), minced garlic, salt, and pepper until well combined.

4. Assemble the Salad:
   Once the green beans are chilled and drained, add them to a large salad bowl. Toss with the red onion slices, cherry tomatoes (if using), and crumbled feta.

5. Add the Dressing:
   Pour the dressing over the salad and toss to coat evenly.

6. Finish and Serve:
   Sprinkle the toasted almonds over the top, garnish with fresh herbs, and serve immediately. You can also chill it for 30 minutes if you prefer a cold salad.

Green Bean Salad Q&A

Q: Can I use frozen green beans?
A: Yes, you can! If using frozen, just be sure to cook them according to the package directions and let them cool in ice water to preserve texture and color.

Q: Can I make the dressing in advance?
A: Absolutely! You can prepare the dressing up to 2 days ahead and store it in the fridge. Just give it a good stir before using, as the oil and vinegar might separate.

Q: Can I add other veggies?
A: Definitely! You can add things like bell peppers, cucumbers, or even olives. It’s a versatile salad, so feel free to throw in what you love.

Q: How can I make it a more substantial meal?
A: To turn this into a full meal, you can add grilled chicken, shrimp, or even chickpeas for protein. It also pairs beautifully with quinoa or couscous for a more filling dish.

Q: How long can I store the salad?
A: This salad can be stored in the fridge for 2–3 days, though it’s best enjoyed fresh. If you make it ahead, I’d recommend waiting to add the nuts until just before serving to keep their crunch.