Green Bean Salad

This green bean salad is simple and comes together quickly but is always a fan favorite. Highlight the best of fresh green beans in this fantastic and easy recipe. Perfect for Thanksgiving or an easy weeknight side dish!

Thanksgiving is right around the corner which means it’s time to whip up a classic green bean salad!. I wanted to share a Thanksgiving recipe to celebrate but also just a delicious green bean salad that can be enjoyed any day of the week.

Green beans have been on a high rotation in our house these days. Mostly because they’re in season but also because they can be cooked up so quickly! This easy green bean salad is a not-to-miss version.

Ingredients in Green Bean Salad

• Fresh green beans – I would recommend only using fresh green beans for this recipe and skipping the canned green beans that tend to be a bit too mushy for this green bean salad.
• Slivered almonds – you could also use a different nut like pecans, walnuts or even pine nuts
• Parmesan cheese – my preference for this recipe but any cheese will work including feta cheese or even goat cheese.
• Extra virgin olive oil – the base of the salad dressing
• Balsamic vinegar – you could also use a different vinegar like red wine vinegar or apple cider vinegar if that’s all you have.
• Lemon juice – I like using fresh juice directly from the lemon
• Dijon mustard – I personally prefer the flavor of Dijon but use whatever mustard you have.
• Garlic clove – freshly minced garlic builds out the dressing.
• Salt + Black Pepper – feel free to adjust to accommodate sodium levels.

How to Cook Green Beans

We’re aiming for crisp-tender green beans in this green bean salad recipe. Here’s how to blanch them:

1) Bring a large pot of salted water to boil and add the green beans. Blanch for 2 minutes and then drain.

2) Immediately place green beans in a large bowl of ice water to shock them. This stops the cooking process and ensures your green beans remain crisp-tender.

How to Make Green Bean Salad

STEP 1: COOK GREEN BEANS

As directed above.

STEP 2: TOAST ALMONDS

In a shallow pan add almonds and toast over medium heat for a couple of minutes. Watch carefully to ensure they don’t burn.

STEP 3: MAKE DRESSING

In a bowl whisk together olive oil, balsamic, lemon, Dijon mustard and garlic clove or shake in a mason jar.

STEP 4: ASSEMBLE SALAD

Add your green beans, toasted almond and parmesan cheese to a large plate or bowl and toss with desired amount of dressing. Add salt and pepper, to taste.

Storage Instructions

Store your leftovers in the fridge for up to 3 days. I eat cold directly from the fridge.

More Green Bean Recipes

• Charred Green Beans with garlic and pomegranate
• One Pot Chicken and Green Beans
• Healthy Vegetable Soup
• Instant Pot Kung Pao Chicken

More Salad Recipes

• Shredded Brussel Sprout Salad
• Harvest Farro Salad
• Fennel Pear + Ricotta Salad
• Warm Lentil + Sweet Potato Salad
• Simple Kale Tahini Salad

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