Green Bean Almond Salad

This chilled green bean and almond salad has become my go-to summer side dish, offering the perfect balance of crispness and flavor when temperatures rise. The combination of tender-crisp beans and toasty almonds creates a satisfying texture contrast that keeps everyone coming back for seconds.

I first created this salad for a backyard barbecue when I needed something light that wouldn't wilt in the summer heat. The empty bowl and multiple recipe requests confirmed it was a keeper, and now it appears at nearly all our warm weather gatherings.

Ingredients

• Fresh green beans: select bright, firm beans with no brown spots for the best texture and flavor
• Sliced almonds: these add essential crunch and nutty depth to balance the beans
• Red onion: provides a gentle bite that mellows as it marinates in the dressing
• White wine vinegar: brings brightness without overwhelming the delicate beans
• Dijon mustard: acts as both flavoring and emulsifier for the perfect vinaigrette
• Extra virgin olive oil: use a good quality oil as its flavor really comes through
• Fresh parsley: adds a pop of color and herbaceous freshness

Step-by-Step Instructions

Blanch the Green Beans:

Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil. Add the trimmed green beans and cook exactly 2 to 3 minutes until they turn bright green and become just tender when pierced with a fork. Immediately scoop them out and plunge into ice water to stop the cooking process. This quick cooling preserves their vivid color and crisp texture.

Toast the Almonds:

Heat a dry skillet over medium heat until you can feel warmth when holding your hand an inch above the surface. Add the sliced almonds in a single layer and watch them carefully, stirring frequently for 2 to 3 minutes. You want them golden brown with a noticeable nutty aroma. Remove from heat immediately to prevent burning as they will continue cooking slightly in the hot pan.

Prepare the Vinaigrette:

In a small bowl, add the Dijon mustard first, then the honey if using. Pour in the white wine vinegar and whisk until completely smooth. While continuously whisking, slowly drizzle in the olive oil until the mixture becomes slightly thickened and emulsified. Season with salt and freshly ground black pepper to taste, aiming for a balance that complements the beans without overpowering them.

Assemble the Salad:

Place the completely cooled and thoroughly dried green beans in a large mixing bowl. Add the thinly sliced red onion. Pour the vinaigrette over the vegetables and toss gently but thoroughly using tongs or clean hands until every bean is lightly coated with dressing. Refrigerate for at least 30 minutes to allow flavors to meld.

Finish and Serve:

Just before serving, give the salad a final gentle toss. Transfer to a serving dish and sprinkle the toasted almonds and chopped parsley evenly over the top. This last minute addition ensures the almonds maintain their satisfying crunch.

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You Must Know

This salad reminds me of summers at my grandmother's house, where she grew green beans in her garden. She taught me that the ice bath step is non-negotiable if you want beans that snap rather than bend. That lesson has informed countless vegetable dishes in my kitchen ever since.

Make-Ahead Magic

This salad actually improves with a bit of time in the refrigerator. You can prepare everything up to 24 hours in advance, but store the components separately. Keep the blanched beans and vinaigrette in the refrigerator, and the toasted almonds in an airtight container at room temperature. Combine the beans with the dressing about an hour before serving, then add the almonds and parsley just before bringing to the table. This approach gives you a fresh-tasting salad with minimal last-minute effort.

Seasonal Variations

While standard green beans work beautifully, this recipe shines with haricots verts when they are in season. These thinner French-style green beans have a more delicate texture and slightly sweeter flavor. In late summer, try mixing in some yellow wax beans for a striking color contrast. During autumn, substitute toasted hazelnuts or pepitas for the almonds and add a pinch of warm spices to the vinaigrette. Each variation keeps the recipe exciting throughout the year while maintaining its essential character.

Serving Suggestions

This versatile salad partners wonderfully with grilled meats and fish. The acidity cuts through richness, making it particularly good alongside salmon or a juicy steak. For a light lunch, add some crumbled goat cheese and serve with crusty bread. It also travels well for picnics and potlucks since it does not wilt and actually tastes better after the flavors have had time to develop. If serving as part of a larger spread, pair it with dishes that have complementary flavors but different textures.

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Common Questions

→ How do I properly blanch green beans?

To properly blanch green beans, bring a large pot of salted water to a boil. Add trimmed beans and cook for just 2-3 minutes until tender-crisp. Immediately transfer to an ice bath to stop cooking and preserve their bright green color. Drain thoroughly and pat dry before using.

→ Can I make this salad ahead of time?

Yes! This salad can be prepared up to 24 hours in advance. To maintain optimal texture, store the prepared beans with dressing in the refrigerator, but keep the toasted almonds separate until just before serving to preserve their crunch.

→ How can I add protein to make this a complete meal?

For a heartier dish, add crumbled feta or goat cheese as suggested in the notes. For non-vegetarian options, consider adding grilled chicken, seared salmon, or tuna. For plant-based protein, white beans or chickpeas would complement the flavors nicely.

→ What can I substitute for white wine vinegar?

If you don't have white wine vinegar, champagne vinegar makes an excellent substitute. Apple cider vinegar or fresh lemon juice can also work well, though they'll impart slightly different flavor profiles to the final dish.

→ Is there a nut-free alternative to almonds?

For a nut-free version, substitute toasted pumpkin seeds or sunflower seeds for the almonds. They'll provide similar texture and crunch. Toasted breadcrumbs can also work as a crunchy alternative for those without seed allergies.

→ How can I make this salad more substantial for a main dish?

To transform this into a main dish, add a grain like farro or quinoa, include additional vegetables like cherry tomatoes or roasted bell peppers, and incorporate protein such as hard-boiled eggs, grilled chicken, or chickpeas.