Chilled Green Bean Almond Salad (Printable Version)
Crisp green beans and toasted almonds in a zesty Dijon vinaigrette — refreshing, simple, and perfect for summer gatherings.
# What You'll Need:
→ Salad
01 - 1 lb (450 g) fresh green beans, trimmed
02 - ⅓ cup sliced almonds
03 - ¼ red onion, very thinly sliced
04 - 1 tbsp chopped fresh parsley (optional)
→ Vinaigrette
05 - 2 tbsp extra virgin olive oil
06 - 1 tbsp white wine vinegar
07 - 1 tsp Dijon mustard
08 - ½ tsp honey (optional)
09 - Salt and pepper to taste
# Steps to Follow:
01 - Bring a large pot of salted water to a boil. Add green beans and cook for 2–3 minutes until just tender but still crisp. Immediately transfer to an ice bath to stop the cooking. Drain well and pat dry.
02 - In a dry skillet over medium heat, toast sliced almonds for 2–3 minutes until golden and fragrant. Set aside to cool.
03 - In a small bowl, whisk together olive oil, vinegar, Dijon mustard, honey (if using), salt, and pepper.
04 - In a large bowl, combine chilled green beans, red onion, and vinaigrette. Toss to coat.
05 - Just before serving, sprinkle with toasted almonds and parsley. Serve chilled or at room temperature.
# Additional Tips::
01 -
- Ready in under 20 minutes of active time
- Uses simple, wholesome ingredients
- Perfect make-ahead dish for gatherings
- Versatile enough to pair with nearly any main course
02 -
- Blanching time matters tremendously for texture
- Makes excellent leftovers for up to three days
- Can be served chilled or at room temperature for different flavor experiences
- The vinaigrette works beautifully on other vegetables too
03 -
- Always salt your blanching water generously like pasta water for properly seasoned beans
- Pat the blanched beans completely dry before dressing them to prevent diluting the vinaigrette
- Toast extra almonds while you have the pan hot and store them for future salads or snacking