Green Bean Salad
Difficulty Level: Easy
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Prep Time:15 Minutes
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Cook Time:PT20M5 Minutes
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Yield:4-6 Servings
Ingredients
- 1 ½ pounds green beans, cleaned and trimmed
- ½ red onion, thinly sliced
- 1 cup crumbled feta or goat cheese
- ½ cup sliced almonds, toasted
- Dressing:
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- ⅓ cup extra virgin olive oil
- Salt and pepper
- Chopped fresh herbs (basil, dill, parsley or tarragon), optional
- 680.39g green beans, cleaned and trimmed
- 0.5 red onion, thinly sliced
- 236.59ml crumbled feta or goat cheese
- 118.29ml sliced almonds, toasted
- Dressing:
- 12.78g Dijon mustard
- 25.56g fresh lemon juice
- 12.78g honey
- 78.86ml extra virgin olive oil
- Salt and pepper
- Chopped fresh herbs (basil, dill, parsley or tarragon), optional
Let the finest green beans of the season shine with this simple summer salad. Best paired with grilled meat or fish and good company!
Preparation
STEP 1
To blanch green beans, bring a large pot of salted water to boil. Add green beans and cook for 2-5 minutes until they are bright green and crisp-tender. Immediately transfer to an ice bath to chill. Drain and remove as much water from the beans as possible. Place them in a large serving bowl.
STEP 2
In a small bowl whisk together Dijon mustard lemon juice and honey. Slowly stream in olive oil while constantly whisking. Season with salt and pepper.
STEP 3
To the green beans add the sliced red onion, cheese and dressing. Toss everything together to coat with dressing. Taste to check for seasoning. Top with toasted sliced almonds before serving.
Options
If using fresh herbs either add them directly to the salad or in the dressing.
Wedges of ripe seasonal tomatoes make a nice colorful addition.
If you use Meredith Dairy sheep and goat cheese for this salad (which would be delicious, one of our favorites) be sure to use the olive oil from the jar for your dressing!