Green Beans Salad Recipe
This Green Beans Salad is perfect for a summer barbecue, a festive holiday feast, or a light lunch.
Servings: 4 adults
Calories: 118kcal
Equipment
- stockpot or saucepan
- Salad Mixing Bowl
Ingredients
- 500 gram green beans, cut into half lengthwise
- 2 tablespoon extra virgin olive oil
- 1 teaspoon Dijon Mustard
- ½ lemon, juiced
- ½ teaspoon minced garlic
- ½ teaspoon red chilli flakes
- 1 tablespoon white sesame seeds
- handful of parsley, chopped
- 1 teaspoon salt or to taste
- crushed black pepper
Instructions
- Bring a large pot of salted water to a rolling boil. While the water heats, prepare an ice bath (a large bowl filled with ice and water).
- Trim the green beans. Add the trimmed green beans to the boiling water and blanch for 5 minutes. You want them cooked, but still with a nice snap.
- Immediately drain the green beans and plunge them into the ice bath.
- Once completely cooled, drain the beans thoroughly and pat them dry.
- In a bowl whisk together the extra virgin olive oil, lemon juice, minced garlic, Dijon mustard, sesame seeds, chilli flakes, salt, and black pepper until emulsified. Taste and adjust seasonings as needed.
- Add the blanched and cooled beans to the dressing bowl. Toss them nicely in the dressing. Add the chopped herbs and mix one last time.
- Serve green beans salad immediately, or let it chill in the refrigerator for 15-20 minutes for the flavours to meld.
Video
Notes
Make It Ahead: You can blanch the green beans and prepare the vinaigrette up to a day in advance. Store them separately in the refrigerator. Assemble the salad just before serving for the freshest taste and texture.
Nutrition
Calories: 118kcal | Carbohydrates: 11g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 607mg | Potassium: 300mg | Fiber: 4g | Sugar: 4g | Vitamin A: 941IU | Vitamin C: 23mg | Calcium: 72mg | Iron: 2mg