Cold Green Bean Salad with Dijon Vinaigrette

A bowl of green bean salad with feta cheese, red onions, and sliced almonds, served with a fork and a bowl of dressing in the background.

Cold Green Bean Salad with Dijon Vinaigrette

This Cold Green Bean Salad with Dijon Vinaigrette is crisp, vibrant, and full of fresh flavor. Bright green beans are tossed in a zesty mustard dressing and finished with toasted almonds for extra crunch. It’s an easy side dish that works beautifully for gatherings or weeknight dinners.

Course Recipes, Salad, Salads, Side Dish, Side dishes

Cuisine American, International

Keyword almond, blanch, dijon, dressing, fresh green bean salad, fresh green beans, green bean salad, green bean salad recipe, green beans, mustard, salad recipes, side dish

Prep Time 1 10

Cook Time 2

Servings Servings

Calories 241kcal

Author Zuzana Paar

Equipment

Ingredients

1 Pound Green Beans ends trimmed
½ Piece Romaine Lettuce head, thinly sliced into ribbons
¼ Cup Red Onion thin slicess
¼ Cup Fresh Basil loosely packed
2 Tablespoons Almonds sliced
2 Tablespoons Walnuts chopped
2 ounces Goat Cheese crumbled
½ teaspoon Salt to taste
½ teaspoon Pepper to taste

Dijon Vinaigrette

3 Tablespoons Olive Oil
1 Tablespoon Apple Cider Vinegar
1 teaspoon Dijon Mustard
1 teaspoon Sugar-Free Honey
½ teaspoon Garlic Powder

US Customary - Metric

Instructions

Boil green beans in salted water for 2 minutes until crisp-tender, transfer to an ice bath to stop cooking, then drain and pat dry.
Whisk olive oil, Dijon mustard, garlic powder, apple cider vinegar, honey, salt, and pepper until smooth and emulsified, then set aside.
Slice the romaine, trim the green beans, thinly slice the red onion, and prepare the basil leaves so everything is ready to assemble.
Combine romaine, green beans, basil, and onion, toss with half the dressing, then top with goat cheese, almonds, walnuts, remaining dressing, and a final sprinkle of salt and pepper.

Notes

Blanch the green beans properly: Add green beans to boiling water for just 2–3 minutes, then drop them into ice water. This is the best way to cook and keeps them crisp and bright green.
Make the vinaigrette ahead of time: Letting the Dijon dressing sit helps the flavors come together. Give it a good stir or shake before using.
Toast almonds just before serving: Toasting brings out the best flavor in the almonds. Do it right before serving so they stay crunchy.
Toss gently to avoid mushy cheese: If using soft goat cheese or feta, add it last and stir gently. This keeps the cheese from breaking down too much in the salad.

Nutrition