Joybee, What's for Dinner? : Green Bean Salad

Crispy green beans in a honey mustard vinaigrette with sliced almonds. A simple and quick vegetable side for any meal.

Repost of original from 3/25/13 190 views. Added tweet-ables, pinnable image, follow my pinterest board, and minor editing.

This is one of my favorite ways to eat green beans. I don't care for canned green beans that end up mushy and have no texture. I first had this salad at my sister-in-laws' and I fell in love. The green beans are only slightly blanched (steaming works too) so they are cooked yet still crisp. Then tossed in a honey mustard vinaigrette with sliced almonds for more crunch. You can top this salad with crispy fried onions or shallots for more crunch and more flavor, but it is fine without.

Say no to mushy green beans. #GreenBean #Salad [Tweet this]

Green Bean Salad: Crispy green beans in a honey mustard vinaigrette with sliced almonds. A simple and quick vegetable side for any meal.

I love this recipe as a Thanksgiving side dish. It's a great, lighter way to enjoy green beans instead of the usual green bean casserole. It's also great because you can make it the day before and store in the fridge until dinner time. This frees up time and cooking space on Thanksgiving day.

Save time with this #ThanksgivingSide: #GreenBean Salad [Tweet this]

Green Bean Salad

Cook time: under 10 minutes
Servings: 3-4

Ingredients:

1 pound green beans, snapped
1 Tbsp Dijon mustard
1 Tbsp honey
1 Tbsp balsamic vinegar
3 Tbsp olive oil
1 hand full sliced almonds
Crispy fried onions or shallots (optional)

Blanch the green beans. Toss the beans in a large pot of salted, boiling water and stir for 1-3 minutes. Remove the beans and immediately place in ice water (sometimes I just rinse under cold running water) to stop the cooking.

Meanwhile, make the vinaigrette. Mix the mustard, honey, vinegar, and olive oil in a glass jar with a lid. Shake to combine.

Pour the vinaigrette over the beans and toss until coated (use as much or little as you like). Add the almonds and mix. Top with fried shallots or onions if desired.

Refrigerate until ready to serve. Makes 3-4 servings. Serve cold or at room temperature (I served this with my Pineapple Pork Chops it also makes a great #Thanksgivingside).