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Green Bean Salad with Mustard Vinaigrette

Green Bean Salad with Mustard Vinaigrette from weelicious.com

There’s an amazing change of season happening at our farmers market where we’re seeing strawberries and peaches disappear and other favorites like squash and sweet potatoes take over the stalls and our taste buds. It’s one of my favorite times of year where even in LA you start to feel the change of seasons.

Green Bean Salad with Mustard Vinaigrette from weelicious.com

Last weekend I took Chloe to pick out a few vegetables of her choosing and every time we visited a stand selling green beans she would beg for me to buy a few handfuls. By the time we left I had 3 bags full with different varieties. We walked around munching on the raw beans and coming up with recipes we would make with the remaining beans. I put some of them in her lunch and the remaining we turned into this Green Bean Salad with Mustard Vinaigrette. The mustard gives the salad a zippy flavor and tang that adds a real invigorating punch to balance out the sweet, crisp taste of the green beans.

Green Bean Salad with Mustard Vinaigrette from weelicious.com

Our test run of this dish made me think it would be a total winner for Thanksgiving dinner this year. The best part about serving it for the holiday is that you can prepare the salad and the dressing separately and just mix them right before dinner. The recipe couldn’t be any easier and given Chloe’s reaction to it, hopefully a winner with your family too.

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Green Bean Salad with Mustard Vinaigrette (serves 6)

Prep Time: 5 mins Cook Time: 8 mins

egg free

dairy free

gluten free

Ingredients

  • 1 pound green beans, trimmed and chopped
  • 2 teaspoons dijon mustard
  • 4 teaspoons apple cider vinegar
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon Kosher Salt
  • 1/2 cup sliced almonds, toasted

Preparation

1. Bring a large pot of salted water to a boil. Add the green beans and cook until tender, about 6-8 minutes. Drain and rinse with cold water.

2. In a small bowl, whisk together the mustard, vinegar, olive oil, and salt.

3. Pour the vinaigrette over the green beans and toss to combine. Top with the sliced almonds.

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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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4 comments

  • Joanne

    Hello-
    The ingredients do not list garlic, but the instructions do. Can you confirm if garlic should be added, what type & how much?

    Thanks, Joanne

    leave a comment

    • McCord

      Thanks for the headsup! We have corrected the recipe. There is no garlic. :)

      leave a comment

    • Jack

      Really tough decision, garlic, no garlic? How would you prefer it?

      leave a comment

  • Brianne Cupcakes & Kale Chips

    ooh, love this. I'm looking for an alternative to green bean casserole!

    leave a comment