Green Bean Salad

Looking for a delicious side dish or Thanksgiving recipe that packs in the flavor? This green bean salad is simple and comes together quickly but is always a fan favorite. Highlight the best of fresh green beans in this fantastic and easy recipe.

Canadian Thanksgiving is this Monday and I’m feeling a little nostalgic “down” here in America (I technically live North of where I grew up but you get it!). I wanted to share a Thanksgiving recipe to celebrate but also just a delicious green bean salad that can be enjoyed any day of the week.

It is a normal day for us on Monday with work and school and the usual grind but this green bean salad recipe is sure to make it a little more delicious

Ingredients in Green Bean Salad

• Fresh green beans – I would recommend only using fresh green beans for this recipe and skipping the canned green beans that tend to be a bit too mushy for this green bean salad.
• Slivered almonds – you could also use a different nut like pecans, walnuts or even pine nuts
• Parmesan cheese – my preference for this recipe but any cheese will work including feta cheese or even goat cheese.
• Extra virgin olive oil – the base of the salad dressing
• Balsamic vinegar – you could also use a different vinegar like red wine vinegar or apple cider vinegar if that’s all you have.
• Lemon juice – I like using fresh juice directly from the lemon
• Dijon mustard – I personally prefer the flavor of Dijon but use whatever mustard you have.
• Garlic clove – freshly minced garlic builds out the dressing.
• Salt + Black Pepper – feel free to adjust to accommodate sodium levels.

*If you’d like you could always do a variation on this recipe by adding a protein on top like chicken or hard-boiled eggs.

How to Cook Green Beans

We’re aiming for crisp-tender green beans in this green bean salad recipe. Here’s how to blanch them:

1) Bring a large pot of salted water to boil and add the green beans. Blanch for 2 minutes and then drain.

2) Immediately place green beans in a large bowl of ice water to shock them. This stops the cooking process and ensures your green beans remain crisp-tender.

How to Make Green Bean Salad

STEP 1: COOK GREEN BEANS

As directed above.

STEP 2: TOAST ALMONDS

In a shallow pan add almonds and toast over medium heat for a couple of minutes. Watch carefully to ensure they don’t burn.

STEP 3: MAKE DRESSING

In a bowl whisk together olive oil, balsamic, lemon, Dijon mustard and garlic clove or shake in a mason jar.

STEP 4: ASSEMBLE SALAD

Add your green beans, toasted almond and parmesan cheese to a large plate or bowl and toss with desired amount of dressing. Add salt and pepper, to taste.

Storage Instructions

Store your leftovers in the fridge for up to 3 days. I eat cold directly from the fridge.

More Green Bean Recipes

• Charred Green Beans with garlic and pomegranate
• One Pot Chicken and Green Beans
• Healthy Vegetable Soup
• Instant Pot Kung Pao Chicken

More Salad Recipes

• Shredded Brussel Sprout Salad
• Harvest Farro Salad
• Fennel Pear + Ricotta Salad
• Warm Lentil + Sweet Potato Salad
• Simple Kale Tahini Salad

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