When the farmer's market gives me green beans, I make green bean salad. The Arizona framer market reopened this week, and the greens beans look fabulous! If you follow my posts, my menu fluctuates with the fresh vegetables I find at the farmer's market. So, not only is this green bean salad hearty enough for an entree but serve it warm or cold, depending on your mood. So, if the weather is warm or cold, this fabulous green bean salad recipe tastes like a dream.
Whenever I create a salad recipe, I try to combine vegetables that complement each other. But, I also focus on color to make sure I include a variety of vegetables.
How to blanch green beans
Although steaming is always an option for cooking green beans, I chose to blanch my green beans today.
Blanching, instead of steaming, quickly cooks and tenderizes the green beans, followed by an ice water bath that stops cooking and any further color change.
As a result, the green beans are crisp, tender, and bright green.
Blanching green beans
- Bring a large pot of saltwater to a boil.
- Add the green beans
- Cook for 3 minutes
- Drain and immediately place in an ice bath to stop cooking
Once the green beans are cool, drain the ice bath, and remove the ice cubes. Then, it is essential to dry the green beans, as they hold a lot of water.
How to make green bean salad?
The green beans are the recipe's highlight, but I added more fun to eat this for dinner. Although salad gets a bad rap, all salads are not created equal. This salad, for instance, is a show stopper.
So, I added hearty potatoes, tangy tomatoes, specially prepared shallots, and a few other goodies to make the green bean salad recipe a meal my family would love. So, without further ado, here are all the added treats.
- Baby potatoes (also called creamer potatoes)
- Grape tomatoes
- Balsamic sauteed shallots
- Toasted slivered blanched almonds (optional)
- Tofu Feta Cheese
How to prepare baby potatoes for green beans salad recipe
Because my goal was a cold salad, I boiled my potatoes and allowed them to cool completely before cutting and adding them to the salad.
Because they are smaller, baby potatoes take less time to cook than typical potatoes. For that reason, I only had to cook them for 15 minutes.
However, one suggestion is to make sure the potatoes you use are about the same size to prevent different cooking times. For instance, these potatoes only took 15 minutes to boil before draining them and rinsing them in cold water to stop cooking.
Making balsamic shallots and toasted almonds
Unlike red onions, shallots are smaller and wrapped in thin layers. Similar in taste to red onions, shallots are a bit more mild and delicate in flavor.
As a result, shallots are perfect for adding a little onion component to a salad without overpowering it.
To bring a little sweetness to the shallots, I sauteed them with a clove of garlic and a Tablespoon of balsamic vinegar, which caramelizes them. Again, I cooked these ahead of time and refrigerated them until I assembled the green bean salad.
However, the blanched, slivered almonds add a little crunch and love to the green bean salad recipe. When I was little, my mom always used to toast almonds for her green bean casserole.
So, I made garlic toasted slivered blanched almonds for my salad for an added twist.
Again, you do not need any oil to toast nuts in a pan. I used raw slivered blanched almonds, my green pan, minced garlic, and garlic powder for this recipe. And, in a matter of minutes, you have delicious, crispy, slivered almonds.
Tofu feta cheese is an optional protein source
Although the Tofu Feta Cheese is optional, as are the nuts, I think it adds another layer of deliciousness to the salad.
Even though it is one of my favorite tofu recipes, the green bean salad is terrific with it or without it. But, of course, I included it for tonight's dinner.
How to make lemon basil dressing
As with all salad recipes, the magic is always in the dressing. I chose to make a lemon basil dressing using the basil from my garden with all the ingredients in mind. This dressing is perfect for my green bean salad recipe.
- Raw blanched slivered almonds or substitute silken tofu or white beans for a nut-free option
- White Vinegar
- Fresh Lemon Juice
- Fresh Basil
- Maple Syrup
The combination of lemon, basil, white vinegar, and garlic compliments all the ingredients in the salad and the Tofu Feta Cheese.
If you love salads for dinner, check out these hearty entree salads
- Mexican Pasta Salad
- Sweet Potato Salad
- Panzanella Salad Recipe
- Italian Pasta Salad
- Vegan Chicken Salad
- Superfood Salad
- Asparagus Salad
- Antipasto Salad
- Healthy Greek Pasta Salad
Green Bean Salad
- 1 pound green beans trimmed
- 1 pound baby potatoes boiled and cut in halves
- 1 pint grape tomatoes cut in halves
- 1 shallot sliced thin
- 1 clove garlic
- 1 Tablespoon balsamic vinegar
Garlic toasted slivered almonds
- ½ cup slivered blanched almonds
- 2 cloves garlic minced
- 2 teaspoons garlic powder
Tofu Feta Cheese (optional)
Lemon Basil Dressing
- BLanching the green beans
- Clean and trim green beans
- Fill a pot with water and 1 teaspoon salt.
- Bring water to a boil and add green beans.
- Cook 3 minutes, and drain green beans immediately in a colander
- Then, immediately transfer to an ice bath to stop the beans from cooking.
- When green beans are cool, transfer them to a towel or paper towels to dry completely.
- Set aside.
- Cooking the potatoes
- Fill a pot with cold water and 1 teaspoon of salt.
- Add baby potatoes and bring water to a boil.
- Reduce heat to low and cook for 15 minutes or until potatoes are cooked (can be pierced with a fork)
- Because potatoes are of different sizes, time may vary.
- Drain potatoes and run cold water on them until they are cool
- Cut each potato in half.
- Cooking the shallots
- Cut the shallot into thin slices.
- Mince garlic
- Cook shallots and garlic on medium-low in a dry non-stick pan
- Add a little vegetable broth or water if it begins to stick.
- Stir continuously so as not to burn
- Add balsamic vinegar and stir until all moisture is absorbed.
- Remove from heat.
- Place in a dish in the refrigerator until assembling the salad.
- Toasting the slivered almonds (optional)
- Add minced garlic and slivered blanched almonds to a dry non-stick pan on medium-low heat.
- Add garlic powder
- Stir continuously and do not leave unattended. The nuts toast quickly, and they need to be watched to not burn them. Allow them to cook for 30 seconds, then toss them around or stir.
- When all toasted, remove them from the stove and allow them to cool completely.
- Tofu Feta Cheese (optional)
- Prepare the tofu feta cheese according to the recipe on this link, or omit it.
- Lemon basil dressing
- Prepare the lemon basil dressing according to the recipe on this link, or choose your favorite dressing of choice.
- For a nut-free option, substitute almonds with silken tofu or white beasn.
- Garnish with fresh basil and capers
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂