Ok, when you first see ‘green bean salad,’ your first impression might be something along the lines of, “Really? Seen that one before.” But this one’s different. No canned soups or boxed onions here. I bet you didn’t know that it’s possible to make a green bean salad that’s good enough to be the star of the show. Cue, this recipe. It’s good.
It’s hard to know whether it’s the toasted nuts and seeds, or the way the green beans are cut, or the mustard, or what else exactly it is that makes this salad so delicious. Most likely it’s all of the above working together in perfect taste bud harmony.
And now, introducing our star…welcome Green Bean Salad!
1/2 Pound green beans
1 Shallot, minced
Small handful parsley
2 Tbs sesame seeds, toasted
3 Tbs sliced almonds, toasted
2 Tbs lemon juice
2 Tbs white wine, rice, or apple cider vinegar
1 Tbs whole grain mustard
1/3 Cup olive oil
Remove stems from green beans and slice crosswise into small, 1/4″ pieces.
Blanch by adding to rapidly boiling water for 30 seconds, then plunging into ice water. Let sit in ice water for about 10 minutes, then drain and dry.
Place beans in a bowl, then add shallot, parsley, sesame seeds and almonds. Set aside.
In a smaller bowl, whisk together lemon juice, vinegar, and mustard.
Continue whisking while slowly drizzling in olive oil until dressing is emulsified.
Add dressing to green beans and toss to coat evenly. Place on serving piece and devour.
