Green Bean Salad
Simple to make with basic ingredients, this green bean salad comes together quickly and easily and can be made ahead of time with little prep
Servings: 4 servings
Equipment
Ingredients
For the Green Beans
- 1 pound fresh green beans trimmed
- ½ cup chopped pecans chopped
- ½ cup shaved parmesan cheese
For the Dressing
- ½ shallot minced
- 1 large lemon zested and juiced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ⅓ cup extra virgin olive oil
- Kosher salt
- black pepper
Instructions
- Fill a large bowl with ice and cold water.
- Blanch the green beans. Bring a large pot of heavily salted water to a boil. Once boiling, add the green beans and cook until slightly softened and bright green, 3-4 minutes. Use a strainer to transfer the beans to the ice bath. Let them chill for 5 minutes. Strain and pat the beans dry with a paper towel.
- Make the dressing. In a medium bowl, mix shallot, lemon juice, lemon zest, Dijon, and honey. Slowly stream in oil while whisking until emulsified. Season to taste with salt and pepper.
- In a large bowl, toss beans with dressing. Top with the pecans and parmesan cheese. Serve immediately.
Notes
Storage: This salad will keep well covered in the fridge for up to 2 to 3 days.
Nutrition
Calories: 345kcal | Carbohydrates: 15g | Protein: 8g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Cholesterol: 9mg | Sodium: 230mg | Potassium: 352mg | Fiber: 5g | Sugar: 7g | Vitamin A: 894IU | Vitamin C: 29mg | Calcium: 208mg | Iron: 2mg
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