Best 6 Crunchy Green Bean Salad Recipes

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Indulge in a symphony of flavors with this Crunchy Green Bean Salad, a delectable dish that brings together a delightful medley of textures and tastes. Featuring crisp green beans as the star ingredient, this salad is a refreshing and vibrant side dish perfect for any occasion. Accompanied by a trio of equally enticing recipes - a zesty Lemon-Tahini Dressing, a tangy Dijon Vinaigrette, and a creamy Avocado Dressing - this salad offers a customizable culinary experience that caters to diverse palates.

Prepare to be captivated by the delightful crunch of the green beans, perfectly complemented by the tangy and savory dressings. The Lemon-Tahini Dressing offers a harmonious balance of citrusy brightness and nutty richness, while the Dijon Vinaigrette adds a burst of tangy sharpness. For those seeking a creamy and indulgent touch, the Avocado Dressing delivers a luscious and velvety texture, elevating the salad to new heights of culinary delight.

Check out the recipes below so you can choose the best recipe for yourself!

CRUNCHY GREEN BEAN SALAD



Crunchy Green Bean Salad image

The texture and flavor in this salad will work for any fall feast.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11

1/2 cup honey
Pinch of cayenne pepper
1 1/2 cups pecans
3 tablespoons sherry vinegar
2 teaspoons Dijon mustard
3/4 teaspoon coarse salt
1/2 cup walnut oil
2 pounds string beans, trimmed
3/4 cup dried cranberries
2 heads Belgian endive, trimmed and sliced lengthwise
Freshly ground black pepper

Steps:

  • Heat oven to 350 degrees. Place honey and cayenne in a small saucepan; heat until warm. Stir in nuts. Line a baking pan with a Silpat (a French nonstick baking mat). Pour mixture onto Silpat. Bake until dark-golden brown, about 25 minutes. Set aside to cool.
  • In a small bowl, whisk together vinegar, mustard, and salt. Slowly drizzle in walnut oil, whisking constantly, until mixture is emulsified. Set aside.
  • Fill a large bowl with ice water; set aside. Bring a medium stockpot of water to a boil. Add string beans; cook just until tender, about 2 minutes. Drain immediately; immerse in ice water. Remove,pat dry; place in a large bowl. Toss with reserved dressing. Add reserved nuts, dried cranberries, and sliced endive. Add pepper to taste; toss gently. Serve immediately.

HERBY GREEN BEAN SALAD



Herby Green Bean Salad image

Provided by Trisha Yearwood

Categories     side-dish

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 12

Kosher salt and freshly ground black pepper
1 1/2 pounds fresh green beans, trimmed
One 6-ounce bag sugar snap peas
1 heaping tablespoon stone-ground mustard
1 teaspoon low-sodium soy sauce
2 cloves garlic, grated or pressed
1/4 cup extra-virgin olive oil
1/2 cup dried cranberries
1/2 cup slivered almonds, toasted (see Cook's Note)
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons chopped fresh dill
1/2 small head fennel, thinly sliced

Steps:

  • Bring a large pot of salted water to boil over high heat. Add the green beans and cook, 3 minutes, then add the sugar snap peas and cook for 1 minute more. Drain the vegetables and run under cold water until cool, then pat dry and set aside.
  • Combine the mustard, soy sauce and garlic in a large mixing bowl for the base of the dressing. Slowly pour the olive oil into the bowl, whisking constantly, to emulsify into a thick dressing. Season with salt and pepper.
  • Add the blanched vegetables to the bowl with the vinaigrette. Add the cranberries, almonds, parsley, dill and fennel. Toss gently to combine and ensure the ingredients are evenly coated in the dressing. Serve chilled or at room temperature.

CRUNCHY CHOPPED GREEN BEAN SALAD



Crunchy Chopped Green Bean Salad image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 11

12 ounces green beans, sliced into 1-inch bite-size pieces and blanched until bright green
1 cup cherry tomatoes, halved
1/2 cup crumbled feta cheese
1/2 cup olives, pitted and chopped
4 radishes, sliced paper-thin on a mandoline
1 English cucumber, diced
1 shallot, sliced paper-thin on a mandoline
One 4-ounce jar hearts of palm, drained and chopped
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

Steps:

  • Add the green beans, cherry tomatoes, feta cheese, olives, radishes, cucumber, shallots and hearts of palm to a large bowl. Drizzle with extra-virgin olive oil. Season with salt and pepper and serve immediately.

HERBY THREE-BEAN SALAD



Herby Three-Bean Salad image

Ready for picnics and potlucks, this zippy take on a classically American three-bean salad features crunchy green beans, creamy chickpeas and cannellini beans (and is vegan, too). The marinated vegetables (fennel, celery and onions) add texture and a vinegary kick, while a mix of herbs lend complexity and freshness. Feel free to use whatever combination of canned beans you like; kidney beans are classic, black beans velvety, black-eyed peas earthy. You can prepare this salad up to four hours ahead and keep it at room temperature, or you can make it the day before and refrigerate it. Toss well and add more salt and vinegar, if needed, just before serving.

Provided by Melissa Clark

Categories     quick, salads and dressings, side dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 13

1 1/2 teaspoons coriander seeds
1 1/4 teaspoons salt, plus more as needed
1/4 cup unsweetened rice vinegar, plus more to taste
2 teaspoons minced fresh thyme leaves
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil, plus more to taste
1 cup thinly sliced red onion
1 cup thinly sliced fennel, celery or a combination
8 ounces green beans, trimmed and cut into 1-inch pieces (about 2 1/2 cups)
1 (15-ounce) can chickpeas, drained and rinsed
1 (15-ounce) can cannellini or Great Northern beans, drained and rinsed
3/4 cup chopped fresh soft herbs, such as parsley, mint, dill, cilantro or a combination
Flaky sea salt, for serving

Steps:

  • In a dry medium saucepan (one large enough to hold the green beans in Step 4), toast coriander seeds over medium heat, stirring frequently, until fragrant, 2 minutes. Transfer to a small bowl to cool. Once the seeds are cool enough to handle, use a mortar and pestle to crack them, or place them on a cutting board and crack with the flat side of a chef's knife. Set aside.
  • Fill the same saucepan you used for the coriander with salted water and bring to a boil.
  • While waiting for the water to boil, combine 1/4 cup vinegar, thyme, 1/2 teaspoon salt and 1/4 teaspoon black pepper in large mixing bowl. Slowly whisk in olive oil. Add onion along with fennel or celery, or both, and toss. Set aside to marinate for at least 10 minutes while preparing the rest of the salad.
  • To the boiling water, add the green beans and blanch for 2 to 3 minutes, until they turn bright green and are crisp-tender. Immediately drain beans in a colander, then run cold tap water over them to stop the cooking. Once cool, pat them dry.
  • Add the blanched green beans, chickpeas, cannellini beans, herbs and toasted coriander seeds to the marinated onions. Season with remaining salt and pepper, and gently toss to evenly combine. Taste and add more salt and vinegar if needed. (Keep in mind that you'll also be adding flaky salt to finish.) Drizzle with olive oil and flaky sea salt, and serve.

COLD GREEN BEAN SALAD WITH MANGO AND RED PEPPERS



Cold Green Bean Salad with Mango and Red Peppers image

This cold and crunchy green bean and mango salad is made with just a few ingredients but packs a punch when it comes to flavor. Its freshness from the beans and sweetness from the mangoes is a perfect combination. Enjoy the salad as a side with oven-roasted or honey-mustard chicken thighs.

Provided by Aroma and Essence

Time 30m

Yield 4

Number Of Ingredients 12

1 pound fresh green beans, trimmed
1 large red bell pepper, thinly sliced
1 large mango, thinly sliced
2 medium shallots, thinly sliced
¼ cup crumbled feta cheese
1 small red onion, minced
¼ cup white balsamic vinegar
2 tablespoons white sugar
1 tablespoon whole grain mustard
1 tablespoon poppy seeds
¼ cup extra-virgin olive oil
salt and freshly ground black pepper to taste

Steps:

  • Bring a large pot of salted water to a boil. Add beans and boil until color changes to bright green, 2 to 3 minutes.
  • Drain beans completely and run under cold water or submerge in a bowl with ice-cold water to stop the cooking process. Once cooled, drain completely and set aside.
  • Combine bell pepper, mango, and shallots in a large salad bowl. Add green beans and feta cheese; toss to combine.
  • Combine onion, balsamic vinegar, sugar, mustard, and poppy seeds together in a bowl. Drizzle in olive oil while whisking rapidly until dressing is smooth. Season with salt and pepper.
  • Drizzle about 1/4 cup vinaigrette over the salad and mix to combine.

Nutrition Facts : Calories 342.1 calories, Carbohydrate 40 g, Cholesterol 14 mg, Fat 18.9 g, Fiber 7.2 g, Protein 6.6 g, SaturatedFat 4.5 g, Sodium 253.4 mg, Sugar 25.8 g

SMASHED GREEN BEAN SALAD WITH CRISPY SHALLOTS



Smashed Green Bean Salad With Crispy Shallots image

Don't cook your green beans this Thanksgiving: smash them with a rolling pin and keep them raw instead. This process softens the beans and breaks them open to fully absorb a tangy citrus dressing. A topping of store-bought crispy fried shallots nods to classic green bean casserole but skips the heavy creaminess.

Provided by Anna Stockwell

Categories     Green Bean     Salad     Lime Juice     Orange Juice     Vinegar     Onion     Peanut     Shallot     Thanksgiving     Side     Entertaining     Wheat/Gluten-Free     Dairy Free

Yield 8-10 servings

Number Of Ingredients 12

1/4 cup fresh lime juice
1/4 cup fresh orange juice
1/4 cup unseasoned rice wine vinegar
1 Tbsp. kosher salt
2 tsp. fish sauce
1 1/2 tsp. sugar
1/2 tsp. crushed red pepper flakes
2 lb. green beans, trimmed
1/2 red onion, thinly sliced
2 Tbsp. neutral oil (such as sunflower or grapeseed)
1/2 cup coarsely crushed roasted salted peanuts
1/2 cup store-bought crispy fried shallots

Steps:

  • Whisk lime juice, orange juice, vinegar, salt, fish sauce, sugar, and red pepper flakes in a large bowl to combine. Transfer 2 Tbsp. dressing to a small bowl; set aside for serving.
  • Working in 2 batches, place green beans in a large resealable plastic or silicone bag. Seal bag and whack beans with a rolling pin to split the skins, break beans into smaller pieces, and soften the insides without completely pulverizing them. Transfer beans to large bowl with dressing. Add onion and toss, massaging with your hands to break beans down further and coat. Let sit at room temperature at least 1 hour or chill overnight.
  • Using your hands, lift beans out of bowl and transfer to a platter, leaving excess liquid behind. Whisk oil and reserved 2 Tbsp. dressing to combine, then drizzle over beans. Gently mix in peanuts. Top with shallots.

Tips:

  • Choose fresh, crisp green beans: Look for beans that are a vibrant green color and snap easily when you bend them.
  • Blanch the green beans: This will help to preserve their color and crunch. Bring a large pot of salted water to a boil and add the green beans. Cook for 2-3 minutes, or until the beans are bright green and tender-crisp. Drain the beans and immediately plunge them into a bowl of ice water to stop the cooking process.
  • Use a variety of textures and flavors: This salad is all about the contrast of textures and flavors. The crunchy green beans are paired with soft, creamy avocado, tangy red onion, and salty feta cheese. You can also add other ingredients, such as chopped nuts, seeds, or dried fruit, to add even more flavor and texture.
  • Make the dressing ahead of time: The dressing for this salad is simple to make, but it's best if you let it sit for a while before using it. This will allow the flavors to meld together and develop.
  • Serve the salad chilled: This salad is best served chilled, so make it ahead of time and let it chill in the refrigerator for at least 30 minutes before serving.

Conclusion:

This crunchy green bean salad is a refreshing and flavorful side dish that is perfect for any occasion. It's easy to make, and it's packed with fresh, healthy ingredients. The next time you're looking for a healthy and delicious salad, give this one a try.

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