Green Bean Salad
- Gluten Free
- Vegetarian
- Energy Kcal 247
- Carbohydrates g 5.6
- of which sugars g 4.9
- Protein g 3.7
- Fats g 23.3
- of which saturated fat g 3.52
- Fiber g 3.1
- Cholesterol mg 4
- Sodium mg 373
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 20 min
- Serving: 4
- Cost: Low
PRESENTATION
When it comes to a green bean salad, it’s like the heart of an Italian summer captured in a dish. Imagine this: a bowl of tender green beans, sliced just right. Really good stuff. Italians really have a knack—seriously—for taking simple ingredients and turning them into something special. And the cherry tomatoes? So colorful and juicy.
Here’s the thing: you’ve got thin slices of shallot and a handful of chopped nuts thrown in. Some folks in Italy love to add crumbled cheese—maybe creamy goat cheese or salty feta—for that rich punch of flavor. It’s not just about taste; it looks colorful and inviting. Perfect for capturing summer vibes in every bite. This green bean salad recipe is anything but boring. Really light. Really zesty. And pairs well with almost anything on a warm day.
Across Italy, people mix things up depending on what’s fresh. Some go for toasted almonds or walnuts for a bit of crunch, while others choose pine nuts or pistachios for a nutty twist. And look, the combo of moist tomatoes and crisp beans with savory cheese gives this easy green bean salad its unique Italian charm. Often served alongside grilled fish skewers or a tomato and basil frittata, it shines at lunch or dinner. What's great? It’s so simple. And listen, the fresh taste and easy prep make it a go-to for anyone hunting summer salad recipes that are quick and delicious.
Whether you enjoy it chilled as a cold green bean salad or freshly mixed, the flavors stay bright and zippy. With its balance of color, crunch, and freshness, this healthy green bean salad is for anyone wanting something way better than the usual veggie sides. Which is great.
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INGREDIENTS
- Green beans 9 oz (250 g)
- Cherry tomatoes 3.5 oz (100 g) - (red, yellow, green)
- Shallot 1
- Vegetable oil 1 spoonful
- Whole cane sugar 1 spoonful
- Water 1 oz (30 g)
- Almond slices ¼ cup (15 g)
- Feta cheese 0.7 oz (20 g)
- for the mustard sauce
- Mustard 1 spoonful
- Lemon juice 1
- Vegetable oil 5 tbsp (70 g)
- Fine salt to taste
- Black pepper to taste
How to prepare Green Bean Salad
To prepare the green bean salad, start by cleaning them. Trim off the two ends 1, then rinse them well and cut them in half or into three parts, depending on the size 2. At this point, blanch them for 10 minutes in boiling water 3.
After the time has passed, drain them into a bowl with ice water to stop the cooking 4, shortly after, drain and set aside 5. Meanwhile, toast the almonds in a pan, scorching them for 3 minutes over medium heat: toss them often to prevent burning 6.
Finally, proceed with the last cooking, that of the shallots. Clean them and cut them into 4 parts 7. Transfer to a preheated pan with oil and immediately add the sugar 8. After a few moments of caramelization, deglaze with water 9.
Continue cooking for another 5 minutes until the shallots are slightly softened and the bottom is browned 10. At this point, you can prepare the mustard sauce. In the bowl of a blender, pour the mustard, lemon juice 11, salt, pepper, and oil 12.
Use the blender to emulsify everything 13 and in a few seconds, your sauce will be ready 14. After rinsing the various kinds of cherry tomatoes, cut them in half 15,
and add them to the green beans you have placed in a salad bowl 16. Garnish with the sauce 17 and give a quick stir 18.
Finally, add the feta by crumbling it by hand 19, the toasted almonds 20, and mix. Here is your colorful and tasty green bean salad ready: you just have to serve it with the shallots 21.