Looking for a delicious side dish or a Thanksgiving recipe packed with flavor? This green bean salad is simple and quick to throw together, but is always a fan favorite. Highlight the best fresh green beans in this fantastic and easy recipe.
Thanksgiving is this Monday in Canada, and I’m feeling a little nostalgic here in the States (technically, I live north of where I grew up, but you get the idea!). I want to share one thanksgiving recipes Celebrate with a delicious green bean salad that can be enjoyed any day of the week.
Monday is a normal day for us, work, school, and the usual grind, but this green bean salad recipe is sure to make it a little more delicious
Ingredients for green bean salad
- fresh green beans – I recommend using only fresh green beans in this recipe and not canned green beans because canned green beans are a little too mushy for this green bean salad.
- sliced almonds – You can also use different nuts like pecans, walnuts or even pine nuts
- parmesan cheese – I prefer this recipe, but any cheese will work, including feta or even goat cheese.
- extra virgin olive oil – base for salad dressing
- balsamic vinegar – If that’s all you have, you can also use a different vinegar, such as red wine vinegar or apple cider vinegar.
- lemon juice – I like to use the fresh juice of lemon directly
- Dijon mustard – I personally prefer the flavor of Dijon, but use any mustard you have.
- garlic cloves – Fresh minced garlic makes up the dressing.
- salt + black pepper – Feel free to adjust to suit sodium content.
*You can always modify this recipe to add a protein on top, such as chicken or hard-boiled eggs, if you wish.
How to cook green beans
The goal is to achieve crisp-tender green beans in this green bean salad recipe. Here’s how to bleach them:
1) Bring a large pot of salted water to a boil and add the green beans. Blanch for 2 minutes, then drain.
2) Immediately place the green beans in a large bowl of ice water to deter them. This will stop the cooking process and ensure your green beans stay crisp-tender.
How to Make Green Bean Salad
Step 1: Cook the Mung Beans
As mentioned above.
Step Two: Toast Almonds
Add almonds to a shallow pan and toast over medium heat for a few minutes. Watch carefully to make sure they don’t burn.
Step Three: Make the Seasoning
Whisk together the olive oil, balsamic, lemon, Dijon mustard, and garlic cloves in a bowl or shake in a mason jar.
Step 4: Assemble the salad
Place green beans, toasted almonds, and Parmesan cheese on a large plate or bowl and stir in desired amount of dressing. Add salt and pepper and season to taste.
Storage instructions
Store leftovers in the refrigerator for up to 3 days. I eat it cold straight from the refrigerator.
More Green Bean Recipes
More salad recipes
green bean salad
Looking for a delicious side dish or a Thanksgiving recipe packed with flavor? This green bean salad is simple and quick to throw together, but is always a fan favorite. Highlight the best fresh green beans in this fantastic and easy recipe.
- Preparation time: 5 minutes
- Cooking time: 10 minutes
- Total time: 15 minutes
- yield: 6 number of copies 1x
- category: salad
- method: chef
- diet: gluten free
- 1 1/2 lb. trimmed green beans
- 1/2 cup sliced almonds
- 1/2 cup shredded or grated parmesan cheese
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- Juice, 1/2 lemon
- 1 teaspoon Dijon mustard
- 1 garlic cloves, chopped
- Salt + pepper, appropriate amount
- Bring a large pot of salted water to a boil and add the green beans. Blanch for 2 minutes, then strain. Immediately place the green beans in a large bowl of ice water to deter them.
- Add almonds to a shallow pan and toast over medium heat for a few minutes. Watch carefully to make sure they don’t burn.
- Place green beans, toasted almonds, and Parmesan cheese on a large plate or bowl and set aside.
- Combine olive oil, balsamic, lemon, Dijon mustard, and garlic cloves in a bowl or mason jar and stir to combine.
- Add desired amount of dressing to green bean salad and season with salt and pepper.
- Serve cold. See storage instructions above.
