Market Green Bean Salad
Bright, fresh, and bursting with flavor, this Market Green Bean Salad is the perfect harmony of crisp vegetables, vibrant colors, and a tangy homemade vinaigrette. Featuring tender-crisp green beans blanched to perfection, sweet and juicy cherry tomatoes, and thinly sliced red onion, the salad is elevated with the crunch of toasted slivered almonds and the herbaceous freshness of chopped parsley. A zesty dressing, made with olive oil, red wine vinegar, Dijon mustard, and a touch of honey, ties it all together, creating a mouthwatering side dish that shines at any gathering. Ready in just 20 minutes, this salad is as versatile as it is delicious—serve it immediately for a crunchy bite or let it chill to meld the flavors. Perfect for highlighting seasonal produce, this recipe is gluten-free, vegetarian, and a must-try for lovers of quick, healthy salads!
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Recipe Information
Ingredients
- 450 grams fresh green beans
- 250 grams cherry tomatoes
- 0.5 medium red onion
- 50 grams slivered almonds
- 30 grams fresh parsley
- 3 tablespoons olive oil
- 1.5 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil.
Trim the ends off the green beans and blanch them in the boiling water for 3-4 minutes, until bright green and tender-crisp.
Drain the green beans and immediately transfer them to a bowl filled with ice water to stop the cooking process. Drain and set aside.
Toast the slivered almonds in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until golden and fragrant. Remove from heat and set aside.
Halve the cherry tomatoes and thinly slice the red onion. Chop the parsley finely.
In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper to make the vinaigrette.
In a large salad bowl, combine the blanched green beans, cherry tomatoes, red onion, and parsley.
Drizzle the vinaigrette over the salad and toss gently to coat all the vegetables evenly.
Sprinkle the toasted almonds on top just before serving for added crunch.
Serve the salad immediately, or refrigerate for up to 2 hours before serving to allow the flavors to meld.
Nutrition Facts
Calories |
914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.1 g | 89% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1474 mg | 64% | |
| Total Carbohydrate | 65.7 g | 24% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 31.9 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 359 mg | 28% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2264 mg | 48% | |
*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.
