Green Bean Salad Recipe – Love and Lemons
This green bean salad recipe is super easy to make, but it's still delicious and complex. It's perfect for vacation or dinner any night of the week! I am delighted to share this green bean salad recipe with all of you! I returned for the first time in the summer one day I had a […]

This green bean salad recipe is super easy to make, but it's still delicious and complex. It's perfect for vacation or dinner any night of the week!

Green bean salad

I am delighted to share this green bean salad recipe with all of you! I returned for the first time in the summer one day I had a wonderful bag of green beans in the fridge. They were long, thin, soft, and crisp, and I knew I had to find a special way to use them.

Every year I enjoy green beans throughout the summer and fall. But no matter what season or what dish I cook, they always remind me of Thanksgiving and my family classic. Green bean casserole. As I was thinking about using my pristine green beans, I started to think about vacations. Can I make an easy and fresh alternative to the green bean casserole? I wanted it to be simple, but still exciting and delicious.

I made this green bean salad recipe for the first time today and have been in love with it ever since. It contains one of my all-time favorite ingredient combinations: green beans + tarragon + Dijon mustard. Peppery mustard plays on the sweetness of the beans and the aromatic tarragon adds a surprising and complex licorice flavor. They make this simple salad irresistible. Hope you like it as much as I do!

Radicchio on a cutting board

Ingredients for the green bean salad recipe

I told you this green bean salad recipe was simple, right? It contains only 8 ingredients:

  • Green beans, of course! If you can, use a mixture of green beans and wax beans in this salad. The mix of colors looks so pretty in the final dish.
  • Radicchio - Its bitter flavor adds complexity to this simple salad. I also love the touch of purple!
  • Red onion - For a lively flavor. Slice it thinly like paper so that it softens and mixes with the other ingredients.
  • Goat cheese - Its creamy texture is fantastic here, but if you are a vegan feel free to ignore it.
  • Roasted nuts - Nuts and almonds add a delicious crunch and nutty flavor.
  • Tarragon - One of my favorite fresh herbs! It is especially delicious with fresh green beans and mustard.
  • Honey mustard vinaigrette - This sweet and tangy homemade vinaigrette binds the whole salad.
  • And fluffy sea salt - To bring out all the flavors!

Blanch the green beans until crispy, tender and bright green. Immerse them in a large bowl of ice water to stop the cooking process. Then drain them and dry them.

Add the green beans to a bowl and toss them with the radicchio, onion and a few spoonfuls of the vinaigrette. Arrange the mixture on a plate or in a serving bowl and garnish with small spoonfuls of goat cheese, nuts and tarragon. Drizzle with more dressing, season with flaky sea salt and enjoy!

Find the full recipe with the measurements below.

Green bean salad recipe

Suggested serving sizes of green bean salad

This green bean salad recipe would be a nice addition to any dinner party. Pair it with your favorite protein, comfortable stuffed acorn squash, creamy polenta, eggplant parmesan, or a large bowl of pasta. It would be fantastic with any of these pasta recipes:

This green bean salad would also be delicious as part of a holiday meal. It would provide a fresh contrast to classic side dishes like sweet potato casserole, mashed potatoes, Padding, and sauce. For more holiday side dish recipes, check out this post. Do not forget the pumpkin pie for dessert!

Cold green bean salad

More favorite fall salads

If you like this green bean salad recipe, then try one of these fall salads:

Green bean salad

Green bean salad

Preparation time: 15 minutes

Cooking time: 2 minutes

Serves 4 to 6

This green bean salad recipe is a refreshing and delicious side dish! If you want to go ahead, prepare the dressing and blanch the green beans up to 2 days in advance.

  • 1 delivered green beans, cut
  • ½ head radicchio, sliced ​​into strips
  • ¼ cup thinly sliced ​​red onion
  • honey mustard vinaigrette, to water
  • 2 ounces goat cheese
  • 2 soup spoons crushed walnut
  • 2 soup spoons sliced ​​almonds
  • ¼ Chopped off tarragon
  • Flaky sea salt
  • Bring a large pot of salted water to a boil and place a bowl of ice water nearby. Immerse the green beans in boiling water and blanch for 2 minutes. Remove the beans and immediately immerse them in the ice water long enough to cool completely, about 15 seconds. Drain and place on paper towels to dry.

  • Transfer the beans to a bowl and toss with the radicchio, onion and a few spoonfuls of the dressing.

  • Arrange on a plate and garnish with small spoonfuls of goat cheese, nuts, almonds and tarragon. Drizzle with more vinaigrette, season to taste with flaky salt and serve.

If you’re a regular cook, you’ll know the “eureka” feeling when you discover a way to cut an everyday kitchen task in half. As our cookery team has spent so many hours writing and triple-testing recipes, they’ve picked up a fair few tricks and tips along the way, so we asked them to impart their wisdom…

You probably already know that adding a dash of vinegar to egg poaching water helps coagulate the white. But did you know that adding a dash of vinegar to the water when boiling eggs helps the shell peel off more easily ? Say goodbye to piles of tiny egg shell shards. Test this tip out with one of our egg recipes.

A pizza blade can be wheeled through a sheet of pastry or bread dough with ease, saving you the expense of buying shaped cutters, or having to fiddle around, twizzling the point of a knife into strange angles.

‘Hard’ herbs like rosemary and thyme can be frozen whole. When you come to use them, they’ll naturally crumble into pieces, bypassing the mezzaluna completely. Try this recipe for lemon, pancetta

If your brown sugar has clumped into pieces, place a piece of soft white bread in the packet and the sugar will break back down into sandy granules in a few hours. tera stop it happening again, make sure the storage space is nice and dry.

Save yourself the disappointment of an un-squeezy lemon by microwaving it whole for around 20-30 seconds on high. It’s just enough time to release the juices, but be careful not to go overboard and dry the flesh out. Try one of our zesty lemon recipes.

If you have plain flour in the cupboard, you always have bread on hand. Just take one mug of plain flour combined with 1-2 teaspoons of olive oil per person, then slowly add cold water until it’s a soft, smooth dough which leaves the bowl clean. Divide the dough into balls, roll out to a 2mm thickness then dry fry in a non-stick pan. They’ll only take a few moments and are ready when both sides have golden brown patches all over.

While the hard rind of cheese such parmesan, pecorino and Grana Padano is difficult to grate, it’s a shame to waste such an expensive byproduct. But there’s no need to. Add the rind whole when you’re sweating onions in the first stage of making a risotto or sauce. It will impart lots of its flavour but save you taking to it with a chainsaw. Don’t forget to remove it before serving though…Try using cheese rind in a risotto recipe.

Make your own dried breadcrumbs by grating stale bread on the coarse side of a grater, then spread the crumbs in a thin layer over a baking sheet. Bake for 30 minutes at 140C, giving them a good shake halfway through. The golden, crispy crumbs will last in a sealed container for up to two weeks. Try our wild garlic chicken Kiev recipe made with panko breadcrumbs.

If you need your meat injected with a bermuda, sharp burst of flavour, choose marinade ingredients wisely. Red wine quickly penetrates meat, giving it a deep colour, while citrus zest and juice tenderises it rapidly.

Not enough space for your party loot ? Save space for food by putting drinks into big tubs, buckets and bowls filled with salted ice water – the salt will cause the temperature to drop, giving you icy cold drinks in seconds. Browse our petit cocktail recipes for drinks inspiration.

Spruce up a shop-bought block of shortcrust by popping it into a food processor with a flavouring like herbs, vanilla, cheese, cocoa powder, honey or spice. All great additons to give your pastry an edge.

Bypass pencil outlines and fiddly scissors when lining a springform cake tin ( that’s one with a clippable ring and removeable base ). Lay the parchment onto the flat base of the tin, then press down and clamp the ring into place on top of it, leaving the edges around the outside to easily tear off. Try the clamping technique with this showstopping courgette, lemon

We love a stripy rainbow cake, but it’s perhaps one for an experienced baker to take on. If you want your sponge to sing with Technicolor joy but need an easier route to success, pick up a tub of multi-coloured hundreds and thousands. Mix some through your sponge batter ( not too many ) and when you cut a slice of your finished cake, you’ll have beautiful polka dots.

tera peel a kiwi, just chop off the top and bottom, then push a dessertspoon in between the fruit and the skin. Turn the kiwi until all the skin falls off the back of the spoon.

When you cut the avocado in half, twist into two pieces, then use a spoon to scoop out the flesh from the side without the stone for immediate use. Return the empty skin to the other half, which still contains the stone, using the skin to cover it over. Keeping the stone in and covering with the skin helps retain colour and freshness until the following day.

Make this comforting ham hock colcannon, topped with a fried egg. ' /> Make this comforting ham hock colcannon, topped with a fried egg. ' /> Achieve the perfect set white and runny yolk with a few splashes of water. Fry the eggs in a non-stick pan and when the whites are almost cooked, put a few drops of water into the pan, quickly cover it with a lid and turn the heat down low, or off completely, and leave for a minute or two to finish cooking. The effect will be a perfect semi-poach. >Make this comforting ham hock colcannon, topped with a fried egg.

As soon as you buy herb plants from the supermarket or greengrocer, remove the plastic wrapping and trim the top leaves quickly to use in your cooking. By trimming off the top leaves first you’ll help the plant shoot out from lower down the stem making it stronger. Water every other day or according to the indications on the pack.

Nutty brown rice can take a long time to cook until tender, so speed up the process by soaking it in water overnight, as you would pulses like lentils. It’ll cook far quicker as a result. Try a recipe with brown rice.

Making a roux from flour and butter isn’t too difficult a process, but if time is of the essence, it might be easier to reach into the fridge. A tub of cream cheese watered down until the same consistency as béchamel makes a super simple alternative. If you want to boost the flavour, add a grating of nutmeg. Alternatively, use crème fraîche and grated cheese.

Garlic cloves are one of the trickiest items to prepare, and if you find it frustrating, invest in a sturdy garlic press, and voilà – the whole clove can be passed through it with the skin intact. It may take a bit of pushing, but once through, the flesh is passed through the holes while the skin is left in the press to be easily removed. Watch this video for tips on how to crush garlic.

Don’t just stick with salt and pepper, experiment with other storecupboard seasonings. Try sprinkling a crushed chicken stock cube over a whole chicken before roasting, or add a splash of soy sauce or wine to boost the flavour of your gravy.

Plastic bags of washed and ready-to-eat salad leaves are really convenient but don’t seem to last very long at all, even in the fridge. If you find yourself with leftover leaves, that are starting to lose their crispness, ensure they don’t go to waste. Instead, pop them in a pan with a little olive oil or butter, garlic and seasoning and wilt down as you would for spinach. This works particularly well with leaves like watercress and rocket. Learn how to build the perfect salad with our handy infographic.

Stir a few extra ingredients through your favourite shop-bought hummus and everyone will think you’ve made it yourself. Add a dash of lemon juice, chopped fresh coriander, some ground cumin, smoked paprika or a smidge of harissa paste to give it a kick. Alternatively add a few whole chickpeas and a drizzle of olive oil to make it look homemade.


Leave a Reply

Your email address will not be published. Required fields are marked *