Green Bean Salad Recipe
This Green Bean Salad recipe is crisp-tender blanched green beans tossed with radicchio, shallots, blue cheese, toasted nuts, and fresh herbs in a tangy Dijon vinaigrette. Light, refreshing, and perfect for weeknights or holiday entertaining.
Servings: 6
Cost: $10
Equipment
- chef's knife
- cutting board
- whisk
- stock pot
- measuring spoon
Ingredients
For the Salad:
- 1 lb 450 g fresh green beans, trimmed
- 1 small head radicchio cored and thinly sliced
- 2 small shallots thinly sliced
- ½ cup crumbled blue cheese
- ¼ cup toasted walnuts or pecans
- 2 tablespoons chopped fresh parsley or chives
For the Dressing:
- 3 tablespoons olive oil
- 1½ tablespoons red wine vinegar or sherry vinegar for extra depth
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
- ½ teaspoon honey optional, to balance the bitterness of radicchio
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the green beans and cook for 3–4 minutes, until tender-crisp and bright green. Immediately transfer to an ice water bath to stop the cooking process. Drain well and pat dry.
- In a small bowl or jar, whisk together olive oil, vinegar, Dijon mustard, garlic, honey, salt, and pepper until emulsified.
- In a large bowl, combine the green beans, sliced radicchio, and shallots. Toss gently to mix.
- Pour the dressing over the salad and toss to coat evenly. Add crumbled blue cheese, toasted walnuts, and parsley. Toss lightly once more.
- Serve immediately for a crisp texture, or refrigerate for up to 2 hours to allow flavors to meld. Best enjoyed slightly chilled or at room temperature.
Notes
- Ice bath makes crisp beans. Don’t skip it, this stops the cooking and locks in that bright green color and snap.
- Dry the beans well before dressing so the vinaigrette stays bold and doesn’t get watery.
- Make-ahead tip: Assemble up to 2 hours ahead and refrigerate so the flavors meld; serve slightly chilled or at room temperature.
- Optional add-ins: Halved grapes or dried cranberries add a sweet bite; finish with a squeeze of lemon for extra brightness.
- Storage: Keeps well up to 2 days in the refrigerator (add nuts fresh if possible).
Nutrition
Calories: 164kcal | Carbohydrates: 8g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 8mg | Sodium: 145mg | Potassium: 246mg | Fiber: 3g | Sugar: 4g | Vitamin A: 723IU | Vitamin C: 12mg | Calcium: 97mg | Iron: 1mg