Crunchy Green Bean Salad
This Crunchy Green Bean Salad combines crisp-tender green beans, crunchy nuts, creamy goat cheese, and fresh herbs over ribbons of romaine, all tossed in a zippy apple cider vinaigrette. It’s fresh, flavorful, and full of texture in every bite.
This is the kind of dish you can whip up for weeknight dinners, summer cookouts, or even a make-ahead lunch. It holds up surprisingly well and makes boring greens feel exciting again.
Ingredients
For the salad:
- Romaine lettuce – You can really use any kind of lettuce, but I like the crunchy stems and tender leaves of romaine for this salad.
- Green beans – You can use green or yellow beans.
- Fresh basil leaves
- Sliced almonds – Or slivered almonds, which have a nice crunch especially when toasted.
- Walnuts – Don’t like walnuts? Use pecans!
- Red onion – Soak the sliced onion in ice water for 10 minutes to remove the bite.
- Goat cheese
- Salt and black pepper – To taste.
For the Dressing:
- Olive oil
- Dijon
- Garlic powder
- Apple cider vinegar
- Honey
- Salt and pepper – To taste.
How To Make Crunchy Green Bean Salad
Scroll down to the recipe card to see the full list of ingredients and instructions.
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Buy Now!Fill a 3-quart stainless steel saucepan with salted water and bring it to a rolling boil. Once the water is bubbling, toss in the green beans and boil for 2 minutes; they should brighten up and turn tender-crisp.
Use a large prep bowl filled with ice water to stop the cooking immediately. This step locks in that vibrant color and crisp texture. Let the beans chill for about a minute, then drain them and dry them thoroughly on a clean kitchen towel or paper towels. I prefer a reusable flour sack towel; they’re super absorbent and way less wasteful than paper.
In a small bowl or a wide-mouth mason jar, whisk together the olive oil, Dijon mustard, garlic powder, apple cider vinegar, honey, salt, and pepper. I use a mini silicone-coated whisk for this because it gets into the corners and emulsifies everything quickly without scratching up the jar. I use my mini whisks all the time!
In a large salad bowl, combine the romaine, blanched green beans, fresh basil, and thinly sliced red onion. Pour in half the dressing and toss everything gently using silicone-tipped salad tongs. These grip better than plain metal and won’t bruise the greens or scratch your bowl.
Scatter the goat cheese, almonds, and walnuts over the salad. Finish with the rest of the dressing and a pinch of salt and cracked pepper. Serve right away while everything is still crisp and fresh.
Chef Jenn’s Tips
- Blanching the green beans just until tender keeps them vibrant and crisp.
- If you prefer a tangier dressing, add a splash more vinegar or mustard.
- Try swapping the goat cheese for feta or blue cheese for a bolder flavor.
- For meal prep, store the dressing separately and add just before serving to keep the salad crisp.
Make It A Meal
Pair this salad with grilled chicken, salmon, or a warm baguette for a light and refreshing lunch. It also makes a beautiful side dish for holiday dinners, summer barbecues, or Sunday brunch.
Storage
This salad is best served fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if prepping ahead. The dressing can be stored in the fridge for up to 1 week in a sealed jar, just give it a good shake before using.
Crunchy Green Bean Salad
Equipment
Ingredients
For the salad:
- ½ head romaine lettuce sliced across the leaf to make ribbons
- 1 pound fresh green beans trimmed
- ¼ cup fresh basil leaves
- 2 tablespoons almonds or slivered almonds, sliced
- 2 tablespoons walnuts chopped, can use pecans
- ¼ cup red onion thinly sliced, Soak the sliced onion in ice water for 10 minutes to remove the bite.
- 2 oz goat cheese crumbled
- salt and pepper to taste
For the Dressing:
- 3 tablespoons olive oil
- 1 teaspoon Dijon
- ½ teaspoon garlic powder
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- salt and pepper to taste
Instructions
- Bring a pot of salted water to a boil. Add the green beans and cook for 2 minutes until bright green and crisp-tender.
- Drain the green beans and place them in a bowl of ice water to cool. Pat dry and set aside.
- In a small bowl, whisk together the olive oil, Dijon mustard, garlic powder, apple cider vinegar, honey, salt, and pepper until smooth.
- In a large serving bowl, combine the romaine, green beans, basil, and red onion.
- Drizzle with half of the dressing and gently toss to combine.
- Top with crumbled goat cheese, sliced almonds, and chopped walnuts.
- Drizzle the remaining dressing over the salad.
- Season with additional salt and black pepper to taste. Serve immediately.
Notes
Chef Jenn’s Tips
- Blanching the green beans just until tender keeps them vibrant and crisp.
- If you prefer a tangier dressing, add a splash more vinegar or mustard.
- Try swapping the goat cheese for feta or blue cheese for a bolder flavor.
- For meal prep, store the dressing separately and add just before serving to keep the salad crisp.
