Green Bean Salad

Lightening up

I’m once again trying to lighten up my holiday menu. This year I decided to replace my family’s favorite green bean casserole with this delicious Green Bean Salad. It’s crisp, fresh and delicious–they’re going to love it!

The recipe starts with cutting the green beans into small pieces. They are then cooked in boiling water for 3 minutes, drained and quickly placed in a bowl of ice water. This stops the cooking and help to keep their color bright. The green beans are then blotted dry with paper towel.  I set the green beans onto a paper towel-lined cutting board for several minutes, replacing the paper towel two or three times to get them as dry as I can.

Once dry, I transfer the green beans to a bowl, and they’re tossed with a light vinaigrette made with a good-quality extra virgin olive oil.

Before serving I add candied pecans (or toasted plain pecans if you prefer), dried cranberries, crumbled crisp bacon (optional but who doesn’t love bacon), and your choice of blue or feta cheese. I love the sharp flavor of blue cheese, with Gorgonzola being my cheese of choice.

I love that this salad can be prepped ahead of time. The vinaigrette can be made and stored it in a small lidded container. The green beans can be cooked, drained and stored in the fridge until you’re ready to serve. It’s is a great time saver.

What’s In Green Bean Salad

• green beans
• salt
• candied pecans
• dried cranberries
• bacon
• crumbled blue cheese or feta cheese
• white balsamic vinegar
• Dijon mustard
• good quality extra-virgin olive oil
• freshly-ground black pepper to taste

How to Make  Green Bean Salad

• Bring a medium-sized pot of water to a boil over high heat. Add salt to the water.
• Add the green beans and cook for 3 minutes.
• Drain the green beans and immediately place them in a large bowl of ice water for about 5 minutes.
• Remove the green beans from the ice water and drain them using a colander.
• Place the green beans on a paper towel and use another paper towel to blot dry. Set aside.
• While beans are drying, ADD vinegar, Dijon mustard, olive oil, and pepper in a small bowl and whisk to combine.
• Place the green beans in a large bowl and add the dressing.
• Stir to combine and set aside.
• When ready to serve, add the candied pecans, cranberries, crumbled bacon and blue cheese.
• Toss to combine.

Other Favorite Side Dishes

Thanksgiving Salad

Jim’s Green Beans with Bacon

Roasted Green Beans and Sweet Potatoes with Cranberries

Print Recipe

Green Bean Salad

Author: Anita's Table Talk

Ingredients

• 1 pound green beans ends trimmed, washed and cut into 1-to 2-inch pieces
• 1 teaspoon salt
• 1/2 cup candied pecans coarsely chopped
• 1/2 cup dried cranberries
• 3 slices bacon cooked crisp and crumbled
• 1/4 cup crumbled blue cheese or feta cheese

Dressing

• 2 Tablespoons white balsamic vinegar
• 1 teaspoon Dijon mustard
• 3 Tablespoons extra-virgin olive oil
• freshly-ground black pepper to taste

Instructions

• Bring a medium-sized pot of water to a BOIL over high heat. ADD salt
• ADD green beans and COOK for 3 minutes.
• DRAIN green beans and immediately place them in a large bowl of ice water for about 5 minutes.
• REMOVE green beans from the ice water and DRAIN.
• PLACE green beans on a paper towel and use another paper towel to blot dry. SET ASIDE.
• While beans are drying, in a small bowl, WHISK vinegar, Dijon mustard, olive oil, and pepper.
• PLACE green beans in a large bowl and ADD dressing. STIR to combine and SET ASIDE.
• When ready to serve, ADD candied pecans, cranberries, crumbled bacon and blue cheese.
• TOSS to combine.