Fresh Green Bean Salad With Almonds – Bright, Crunchy, and Simple
This is the kind of salad that makes you look forward to eating your vegetables. Fresh green beans stay crisp and vibrant, toasted almonds add a warm nuttiness, and a lemony dressing ties everything together with a clean, zesty finish. It’s quick enough for a weeknight but pretty enough for a dinner party.
Serve it warm, room temp, or chilled—it works any way you like. If you’re tired of heavy salads, this one feels light, clean, and refreshing, without skimping on flavor.
Fresh Green Bean Salad With Almonds - Bright, Crunchy, and Simple
Ingredients
Method
- Toast the almonds: Place the sliced almonds in a dry skillet over medium heat. Stir often until fragrant and golden, 3–5 minutes.Transfer to a plate to cool so they don’t over-toast.
- Boil the beans: Bring a large pot of well-salted water to a boil. Add the trimmed green beans and cook until crisp-tender and bright green, 3–4 minutes for thin beans, 5–6 for thicker ones.
- Shock in ice water: Use tongs to move the beans into a large bowl of ice water. Let them chill 2–3 minutes to stop the cooking and lock in color.Drain well and pat dry with a clean towel.
- Make the dressing: In a large bowl, whisk together lemon zest, lemon juice, Dijon, honey, minced shallot, garlic, salt, and black pepper. Stream in the olive oil while whisking until slightly thickened and glossy.
- Toss the salad: Add the dry beans to the bowl with the dressing and toss to coat. Fold in most of the almonds and parsley, reserving a little for garnish.
- Taste and adjust: Add more salt, pepper, or lemon juice as needed.For extra lift, finish with a pinch of flaky salt.
- Serve: Top with the remaining almonds and parsley. Serve immediately, or let it rest 10–15 minutes to mingle flavors.
What Makes This Recipe So Good
- It’s all about texture: Blanched green beans keep their snap while almonds bring crunch. A little shallot adds delicate bite without overpowering the dish.
- Fresh, bright flavor: Lemon, Dijon, and olive oil create a clean vinaigrette that lifts the beans rather than smothering them.
- Fast and flexible: From start to finish, you’re looking at about 20 minutes.It pairs with almost anything—grilled chicken, salmon, or a simple pasta.
- Make-ahead friendly: You can prep the components ahead and toss just before serving. It holds well for picnics and potlucks.
- Nutritious without trying: Fiber-rich beans, heart-healthy olive oil, and vitamin E from almonds make it feel good to eat.
Ingredients
- 1 1/2 pounds fresh green beans, trimmed
- 1/2 cup sliced almonds, toasted
- 1 small shallot, finely minced
- 1 small garlic clove, finely grated or minced
- Zest of 1 lemon (about 1 teaspoon)
- 2–3 tablespoons fresh lemon juice (to taste)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey (optional, balances acidity)
- 1/3 cup extra-virgin olive oil
- 1/2 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley (optional, for color and freshness)
- Flaky salt, for finishing (optional)
How to Make It
- Toast the almonds: Place the sliced almonds in a dry skillet over medium heat. Stir often until fragrant and golden, 3–5 minutes.Transfer to a plate to cool so they don’t over-toast.
- Boil the beans: Bring a large pot of well-salted water to a boil. Add the trimmed green beans and cook until crisp-tender and bright green, 3–4 minutes for thin beans, 5–6 for thicker ones.
- Shock in ice water: Use tongs to move the beans into a large bowl of ice water. Let them chill 2–3 minutes to stop the cooking and lock in color.Drain well and pat dry with a clean towel.
- Make the dressing: In a large bowl, whisk together lemon zest, lemon juice, Dijon, honey, minced shallot, garlic, salt, and black pepper. Stream in the olive oil while whisking until slightly thickened and glossy.
- Toss the salad: Add the dry beans to the bowl with the dressing and toss to coat. Fold in most of the almonds and parsley, reserving a little for garnish.
- Taste and adjust: Add more salt, pepper, or lemon juice as needed.For extra lift, finish with a pinch of flaky salt.
- Serve: Top with the remaining almonds and parsley. Serve immediately, or let it rest 10–15 minutes to mingle flavors.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3 days. The beans soften slightly over time but stay tasty.
- Make-ahead: Blanch and dry the beans up to 2 days ahead.Keep the toasted almonds and dressing separate. Toss just before serving to keep everything crisp.
- Revive leftovers: Add a squeeze of lemon and a drizzle of olive oil before serving to wake up the flavors.
Benefits of This Recipe
- Nutrient-dense: Green beans deliver fiber, vitamin C, and folate. Almonds add healthy fats and vitamin E.
- Great for gatherings: It’s sturdy enough to sit on a buffet without wilting.No mayo means it’s picnic-friendly.
- Light but satisfying: The combination of crunch, acid, and a little richness feels filling without being heavy.
- Year-round appeal: Works with peak summer beans, but still tastes great with decent grocery store beans any season.
Pitfalls to Watch Out For
- Overcooking the beans: They should be crisp-tender, not soft. Start checking at 3 minutes and pull them early if they’re thin.
- Skipping the ice bath: Without shocking, beans keep cooking and lose their color and snap.
- Wet beans: Water clinging to beans dilutes the dressing. Dry them well after draining.
- Over-toasting almonds: Nuts can burn fast.Stir constantly and remove from the pan as soon as they’re golden.
- Under-seasoning: The dressing should taste lively. Adjust salt, pepper, and lemon at the end.
Recipe Variations
- Garlic-Parmesan: Add 1/4 cup shaved Parmesan and an extra clove of garlic. Finish with a splash of red wine vinegar.
- Cranberry-Almond: Fold in 1/4 cup dried cranberries for a sweet-tart pop.Great for holidays.
- Sesame Twist: Swap half the olive oil for toasted sesame oil. Add a teaspoon of rice vinegar and sprinkle with toasted sesame seeds.
- Feta and Herbs: Crumble in 1/3 cup feta and add fresh dill or mint. Reduce salt to balance the feta.
- Shaved Veg Mix: Toss in thinly sliced radishes or shaved fennel for extra crunch and aroma.
- Warm Version: Skip the ice bath and drain beans well.Toss with the dressing while warm so they absorb more flavor. Serve immediately.
- Protein Boost: Add grilled chicken, flaked salmon, or chickpeas to make it a full meal.
FAQ
Can I use frozen green beans?
Yes, if that’s what you have. Choose whole frozen beans, cook just until tender, and skip the ice bath.
They won’t be as crisp as fresh, but the salad will still be tasty.
What’s the best way to trim green beans quickly?
Line up a handful of beans with the stem ends even and slice off the tips with a sharp knife. Flip and trim the other end if you like, though it’s not required.
Do I have to use almonds?
No. Walnuts, pecans, pistachios, or hazelnuts all work well.
Sunflower seeds or pumpkin seeds are good nut-free options and toast nicely.
How far in advance can I make this?
You can blanch and chill the beans up to 2 days ahead, and make the dressing 3 days ahead. Toast the almonds the day of serving for the best crunch. Toss everything together within a few hours of serving.
How do I keep the beans bright green?
Don’t overcook them, and always shock them in ice water.
Dry them thoroughly before dressing to preserve their sheen.
Can I skip the shallot or garlic?
Yes. Use just one or the other if you prefer a milder flavor, or swap in thinly sliced green onions. The salad is forgiving.
Wrapping Up
Fresh Green Bean Salad with Almonds is crisp, bright, and easy to make any night of the week.
A simple lemon Dijon vinaigrette brings the beans to life, while toasted almonds add the perfect crunch. It’s quick, flexible, and pairs well with almost any main. Keep it classic, or play with the variations to fit your mood.
Either way, this is the kind of side you’ll make once and keep coming back to.
