![]() I use dried oregano, but a blend like Italian seasoning or Herbes de Provence would work nicely, too. I love keeping the flavors in this salad light and so the dressing only requires a quick whisk of red wine vinegar, olive oil, mustard, salt, pepper, and a bit of dried herbs. Simply use what you have in your kitchen. Or make it a five bean salad and just add them! As I said, this salad is very versatile. For a more traditional three bean salad, you could swap in kidney beans and canned or blanched green beans for the black beans and pinto beans. In our photos, we’ve used chickpeas, pinto beans and black beans. Use canned or home cooked - see our recipes for how to cook black beans and how to cook chickpeas. This simple bean salad is versatile and can be made with whatever beans you have in your pantry. I also find myself making them for make ahead meals throughout the week. For more holiday side dish recipes, check out this post.Related: We love these black bean burgers! Our Favorite Bean Saladīean salads are my go to when entertaining (especially during the summer). It’d offer a fresh contrast to classic side dishes like sweet potato casserole, mashed potatoes, stuffing, and gravy. This green bean salad would also be delicious as part of a holiday meal. It’d be fantastic with any of these pasta recipes: Pair it with your favorite protein, cozy stuffed acorn squash, creamy polenta, eggplant Parmesan, or a big bowl of pasta. This green bean salad recipe would be a lovely addition to any dinner. ![]() Drizzle it all with more dressing, season with flaky sea salt, and enjoy!įind the complete recipe with measurements below. Arrange the mixture on a platter or in a serving bowl, and top it with small dollops of goat cheese, the nuts, and tarragon. Then, drain them and blot them dry.Īdd the green beans to a bowl, and toss them with the radicchio, onion, and a few spoonfuls of the dressing. Immerse them in a large bowl of ice water to stop the cooking process. And flaky sea salt – To make all the flavors pop!īlanch the green beans until they’re crisp-tender and vibrant green.Honey mustard dressing – This sweet and tangy homemade dressing ties the whole salad together.Tarragon – One of my favorite fresh herbs! It’s especially delicious with fresh green beans and mustard.Toasted nuts – Walnuts and almonds add delicious crunch and nutty flavor.Goat cheese – Its creamy texture is fantastic here, but if you’re vegan, feel free to skip it.Slice it paper thin so that it softens and mingles with the other ingredients. Red onion – For sharp depth of flavor.Radicchio – Its bitter flavor adds complexity to this simple salad.The blend of colors is so pretty in the final dish. Green beans, of course! If you can, use a mix of green beans and wax beans in this salad.I told you this green bean salad recipe was simple, right? It comes together with just 8 ingredients: ![]() They make this simple salad downright irresistible. The peppery mustard plays off the beans’ sweetness, and the aromatic tarragon adds a licorice-like flavor that’s surprising and complex. It features one of my all-time favorite ingredient combinations: green beans + tarragon + Dijon mustard. I made this green bean salad recipe for the first time that day, and I’ve been in love with it ever since. Could I make an easy, fresh green bean casserole alternative? I wanted it to be simple, but still exciting and delicious. So as I pondered how to use my pristine green beans, I started to think about the holidays. But no matter what season it is or what dish I’m making, they always remind me of Thanksgiving and my family’s classic green bean casserole. They were long, slender, sweet, and snappy, and I knew I had to find a special way to use them.Įach year, I enjoy green beans throughout the summer and fall. I am so excited to share this green bean salad recipe with all of you! I first made it way back in the summer, on a day when I had a gorgeous bag of string beans in the fridge.
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