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