Eat Your Beans Easy Fresh Green Bean Salad
Bright, refreshing, and packed with vibrant flavors, the "Eat Your Beans Easy Fresh Green Bean Salad" is the perfect side dish or light meal for any occasion. This recipe features tender-crisp blanched green beans paired with sweet cherry tomatoes, crunchy toasted almonds, and a hint of sharpness from thinly sliced red onion. Tossed in a tangy-sweet homemade dressing made with extra-virgin olive oil, lemon juice, Dijon mustard, and honey, it’s a harmonious balance of textures and flavors. Ready in just 20 minutes, this green bean salad highlights fresh, wholesome ingredients and is perfect for summer gatherings, picnics, or quick weeknight meals. Serve it chilled or at room temperature for a deliciously healthy option that’s as versatile as it is easy.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 450 grams fresh green beans
- 200 grams cherry tomatoes
- 1 small red onion
- 50 grams almonds (sliced or slivered)
- 10 grams parsley (fresh)
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Bring a large pot of water to a boil and prepare an ice bath by filling a large bowl with cold water and ice.
Trim the ends of the green beans and cut them in half, if desired.
Once the water is boiling, add the green beans and blanch for 2-3 minutes, or until they turn bright green and are tender-crisp.
Immediately transfer the blanched green beans to the ice bath to stop the cooking process. Let them cool for 2 minutes, then drain and pat dry with a clean kitchen towel.
Halve the cherry tomatoes and thinly slice the red onion.
In a dry skillet over medium heat, toast the sliced almonds for 2-3 minutes, stirring frequently, until golden and aromatic. Remove from heat and set aside.
Chop the fresh parsley finely, discarding thick stems.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper to make the dressing.
In a large mixing bowl, combine the green beans, cherry tomatoes, red onion, toasted almonds, and parsley.
Pour the dressing over the salad and toss gently to coat evenly.
Transfer the salad to a serving dish, garnish with additional parsley or toasted almonds if desired, and serve immediately or chilled.
Nutrition Facts
Calories |
907 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.1 g | 87% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1346 mg | 59% | |
| Total Carbohydrate | 70.0 g | 25% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 33.2 g | ||
| Protein | 22.4 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 380 mg | 29% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2083 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
