Crunchy Green Bean Salad
A fresh, crunchy green bean salad tossed in a tangy honey-mustard dressing, topped with pecans and shaved Parmesan. Quick, easy, and full of fiber and healthy fats, it’s perfect as a light lunch, side dish, or meal-prep favorite.
Equipment
- 1 large pot (for blanching)
- 1 large bowl (for ice bath)
- 1 medium mixing bowl (for dressing)
- 1 strainer
- 1 whisk
- Ribbon grater (for Parmesan)
- Lemon squeezer
Ingredients
For the Green Beans:
- 1 pound fresh green beans trimmed
- ½ cup pecans roughly chopped
- ½ cup Parmesan cheese shaved
For the Dressing:
- ½ shallot finely minced
- Zest of 1 large lemon
- Juice of 1 large lemon
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ⅓ cup extra virgin olive oil
- Kosher salt to taste
- Black pepper to taste
Instructions
- Prepare the Ice Bath: Start by filling a large bowl with ice cubes and cold water. This ice bath will immediately stop the green beans from cooking once they’re blanched, helping them retain a bright green color and crisp-tender texture. Set the bowl aside so it’s ready when the beans are cooked.
- Bring Water to a Boil: Fill a large pot with water, enough to fully submerge the green beans. Generously season the water with kosher salt—it should taste slightly salty like the sea. Place the pot over high heat and bring it to a rolling boil. Properly salted water enhances the beans’ natural flavor and helps maintain their vibrant color.
- Blanch the Green Beans: Once the water is boiling, carefully add the trimmed green beans to the pot. Stir them gently to ensure even cooking. Allow them to cook for 3–4 minutes, just until they become bright green and slightly tender but still crisp. Be careful not to overcook, as they will continue cooking slightly during the next steps.
- Shock the Green Beans in Ice Bath: Immediately transfer the hot green beans into the prepared ice bath using a slotted spoon or strainer. Let them sit in the cold water for about 5 minutes. This halts the cooking process and locks in the vivid green color. After chilling, drain the beans thoroughly and gently pat them dry with a clean kitchen towel or paper towels to remove any excess water.
- Prepare the Dressing: In a medium mixing bowl, combine the minced shallot, freshly squeezed lemon juice, and lemon zest. Add Dijon mustard and honey, whisking them together until well combined. Slowly drizzle in the extra virgin olive oil while continuously whisking to emulsify the dressing into a smooth, slightly thickened mixture. Taste and adjust seasoning with kosher salt and freshly ground black pepper.
- Toss Green Beans with Dressing: Place the blanched and dried green beans into a large mixing bowl. Pour the prepared dressing over the beans. Using tongs or a large spoon, gently toss until every bean is coated evenly with the flavorful dressing. Make sure not to bruise the beans—gentle tossing keeps them crisp and visually appealing.
- Add Crunch and Cheese: Once the beans are dressed, sprinkle the chopped pecans over the top for a satisfying crunch. Then add the shaved Parmesan cheese for a savory, nutty layer of flavor. Give the salad one final gentle toss if desired, just enough to distribute the toppings without crushing the beans or cheese.
- Serve and Enjoy: Transfer the salad to a serving platter or individual bowls. This green bean salad can be served immediately, offering a refreshing, crisp bite, or it can be chilled for later. It’s perfect as a side dish for lunch or dinner, a light addition to a picnic, or a make-ahead meal prep option.
Notes
- Always trim green beans evenly for consistent cooking.
- Blanching in salted water enhances flavor and color.
- Ice bath immediately stops cooking, keeping beans crisp.
- Use freshly squeezed lemon juice and zest for maximum brightness.
- Slowly whisk olive oil into the dressing for proper emulsification.
- Pecans can be toasted lightly for extra crunch and flavor.
- Parmesan adds a savory balance—shave it thin for best texture.
- Salad can be made ahead but toss nuts just before serving to retain crunch.
