Green Bean Salad With Mustard Vinaigrette Recipe

I toss bright green beans with a punchy mustard vinaigrette, crunchy almonds, and a surprising pickled shallot in my Green Beans With Mustard Dressing; keep reading to learn the unexpected twist.

I fell into this Green Bean Salad With Mustard Dressing by accident while trying to make something sharp and quick. I used fresh green beans and a punchy Dijon mustard so it wakes up every bite.

The contrast of crisp beans and that tangy bite made me rethink what a Cold Green Vegetable Side Dish can do on a plate, it even makes simple dinners feel like they mattered. I wont tell you my exact trick here, but expect bright acid, toasted crunch and a little salty crumb to pop.

It’s the kind of salad that gets you asking for seconds.

Ingredients

• Green beans: Crunchy, low calorie, good fiber and vitamin K, add fresh snap and color.
• Cherry tomatoes: Sweet-tart bursts, bring vitamin C and lycopene, bright acidity balances richness.
• Dijon mustard: Savory, tangy punch packed with flavor, adds depth not just heat.
• Extra virgin olive oil: Fruity, smooth oil gives healthy fats and silkiness, ties everything together.
• Toasted almonds: Crunch, nutty protein and good fats, adds texture and toasty flavor.
• Feta or goat cheese: Salty creamy tang, adds savory richness and contrasts the veggies nicely.
• Parsley: Bright herb that freshens the salad, adds vitamin C and green pop.
• Garlic: Sharp punch, small amount boosts savory depth, brings aromatic warmth.
• Red onion: Sliced thin its mild sweetness and bite both brighten and balance flavors.

Ingredient Quantities

• 1 pound (450 g) fresh green beans trimmed
• 1 pint (about 300 g) cherry tomatoes halved
• 1 small red onion thinly sliced
• 2 tbsp Dijon mustard
• 1 tbsp whole grain mustard (optional)
• 1/3 cup (80 ml) extra virgin olive oil
• 2 tbsp white wine vinegar
• 1 tbsp lemon juice (optional)
• 1 tsp honey or maple syrup
• 1 small garlic clove minced
• 3/4 tsp kosher salt plus more to taste
• 1/2 tsp freshly ground black pepper
• 1/4 cup chopped fresh parsley
• 1/4 cup sliced almonds toasted
• 1/4 cup crumbled feta or goat cheese (optional)

How to Make this

1. Toast the almonds in a dry skillet over medium heat, shaking the pan often, until golden and fragrant, 3 to 5 minutes; dump them onto a plate so they stop cooking.

2. Trim the green beans, halve the cherry tomatoes, and thinly slice the red onion; if you want milder onion, soak the slices in cold water for 5 minutes then drain.

3. Bring a large pot of well salted water to a boil, add the green beans and cook 3 to 4 minutes until bright green and crisp-tender, don’t overcook them or they’ll get mushy.

4. Immediately transfer the beans to an ice bath to stop the cooking, then drain and pat dry.

5. Make the mustard vinaigrette: in a bowl whisk together 2 tbsp Dijon, 1 tbsp whole grain mustard if using, 2 tbsp white wine vinegar, 1 tbsp lemon juice if using, 1 tsp honey or maple syrup, 1 small minced garlic clove, 3/4 tsp kosher salt and 1/2 tsp black pepper; slowly whisk in 1/3 cup olive oil until the dressing is emulsified, taste and tweak the acid or sweetness.

6. In a large bowl combine the cooled beans, halved tomatoes and sliced onion; pour most of the vinaigrette over them while the beans are slightly warm so they soak up flavor and toss gently to coat.

7. Stir in 1/4 cup chopped fresh parsley and most of the toasted almonds, taste and adjust seasoning with more salt, pepper or a splash more vinegar or lemon if it needs brightness.

8. Transfer to a serving bowl, sprinkle the remaining almonds on top and crumble 1/4 cup feta or goat cheese over if you like; let the salad sit 10 to 15 minutes for flavors to marry, serve at room temp or chilled.

Equipment Needed

1. Large dry skillet (toast the almonds)
2. Sharp chef’s knife (trim beans, halve tomatoes, slice onion)
3. Cutting board
4. Large pot (for boiling the beans)
5. Slotted spoon or tongs (to transfer beans)
6. Large bowl for an ice bath (ice + cold water to stop the cooking, dont skip it)
7. Colander (drain the beans)
8. Small bowl and whisk or a jar with a lid (make/emulsify the vinaigrette)
9. Large mixing or salad bowl (toss and serve)
10. Measuring spoons and a 1/3 cup measure, plus a plate to cool the toasted almonds

FAQ

Green Bean Salad With Mustard Vinaigrette Recipe Substitutions and Variations

• Green beans: swap for haricots verts if you want a thinner, more delicate bite; or use blanched asparagus or sugar snap peas, cook and ice shock them the same way so they stay bright.
• Cherry tomatoes: use halved grape tomatoes, or dice a couple of ripe vine tomatoes if thats what you have; roasted cherry or sundried tomatoes add a deeper flavor.
• Extra virgin olive oil: use avocado oil or grapeseed oil for a neutral taste, or try walnut oil for a toasty, nutty note.
• Crumbled feta or goat cheese: sub in ricotta salata or shaved Parmesan for salty tang, or skip cheese and add extra toasted nuts for texture.

Pro Tips

– Blanch and chill, then dry really well. If the beans arent bone-dry the vinaigrette will just slide off, so use a salad spinner or pat them with towels. Also toss the salad while the beans are still a little warm so they soak up more flavor.

– Toast the almonds in a single layer and watch them the whole time, they go from perfect to bitter real quick. If you worry about burning do it in the oven at 325F for 6 to 8 minutes, and save a few whole ones to sprinkle on top for texture.

– Make the vinaigrette ahead and taste it, then tweak the acid or sweetness to your liking. If it “breaks” while whisking, put everything in a jar and shake it hard or add a teaspoon of warm water and shake to re-emulsify. Let the dressing sit a few minutes after you make it so the garlic and mustard mellow and blend.

– Keep fragile items separate until serving. Halved tomatoes and crumbled cheese can make the salad soggy if mixed hours ahead, so add them just before you serve, or store them in a small container and fold in at the last minute.