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]

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).

Enjoy.

For more vegetable sides check out:

Spicy Edamame     -

Baked Potato Salad   -

Simple Carrot and Cucumber Salad

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Saturday Breakfast: Breakfast Green Beans

Green beans for breakfast?  Adding bacon and eggs to the beans creates a delicious morning vegetable.

A friend of mine recently gave me some home grown green beans.  I love green beans and decided to cook them immediately.  This happened to be for breakfast.  I was kind of at a loss on how to make them breakfast food, but I always like green beans with bacon so I figured it wouldn't be too hard to turn them into breakfast fare.  I also had french toast and more bacon with the beans but the beans could easily be an entire meal on their own (I just had stale bread and wanted to finish my pack of bacon).  The green beans turned out delicious.  I made this recipe as I went along just adding things that I had in the fridge.  Here is my recipe.

Ingredients:

2 cups green beans, 2 inch pieces
2-3 strips bacon, cut into small pieces
1 small red onion, sliced
1/4 cup water
2 eggs
1/4 cup milk
dash hot sauce, optional
2 Tbsp blue cheese
1/4 cup green onions, chopped
Salt and pepper to taste

In a large frying pan cook the bacon pieces until crisp.

Add the red onion and saute until soft and then add the green beans and a sprinkle of salt.  Add about 1/4 cup water and steam the beans (covered) until tender.


Meanwhile, mix the eggs and milk adding salt and pepper to taste and hot sauce if preferred (how ever you like scrambled eggs).

When the beans are just tender, uncover and add the egg mixture.  Stir well until the egg is cooked then turn off heat and add the cheese and green onions, mixing well.

Serve immediately.  Makes 2-3 servings.  Enjoy.

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