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Cold Green Bean Salad with Lemon Vinaigrette

4

18 min

Cold Green Bean Salad with Lemon Vinaigrette

Cold Green Bean Salad with Lemon Vinaigrette Photo 1

Time

18 min

Serving

4 persons

Calories

170

Rating

4.00★ (1)

Cuisine

Author: Victoria Buriak
This fresh and light salad will have everybody reaching for seconds. For variation, try some feta cheese for the goat cheese, and substitute roasted pine nuts for the almonds.

Ingredients

  • ice as needed: 0 piece
  • green beans: 1 pound (trimmed, fresh)
  • olive oil: 1.5 Tbsp
  • lemon juice: 1 Tbsp (freshly squeezed)
  • Dijon mustard: 1 tsp
  • zest of 1/2 lemon: 0 piece
  • salt and freshly ground black pepper: 0 piece (to taste)
  • sugar: 1 pinch (to taste)
  • soft goat cheese, crumbled: 2 ounces
  • almonds: 0.25 cup (sliced; toasted)

Metric Conversion

Stages of cooking

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  1. Make an ice bath by filling a large bowl with ice water, and set aside.
    Cold Green Bean Salad with Lemon Vinaigrette Photo 2
  2. Bring a large pot of salted water to a boil, add green beans, and blanch until just tender-crisp, 3 to 4 minutes (do not overcook). Drain green beans, and immediately add to ice bath to stop cooking; set aside.
    Cold Green Bean Salad with Lemon Vinaigrette Photo 3
  3. Whisk olive oil, lemon juice, Dijon, lemon zest, salt, pepper, and a pinch of sugar together in a small bowl.
    Cold Green Bean Salad with Lemon Vinaigrette Photo 4
  4. Drain green beans well and pat dry with a paper towel to avoid diluting the dressing. Place into a bowl and drizzle with vinaigrette, tossing gently to coat.
    Cold Green Bean Salad with Lemon Vinaigrette Photo 5
  5. Transfer tossed green beans to a serving dish. Garnish with goat cheese and almonds.
    Cold Green Bean Salad with Lemon Vinaigrette Photo 6

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