When the farmer's market gives me green beans, I make green bean salad. This week, the Arizona framer market reopened, and the greens beans look fabulous! If you follow my posts, you know 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, 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.
HOW TO BLANCH GREEN BEANS
- Bring a large pot of salt water 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.
WHAT OTHER INGREDIENTS ARE IN GREEN BEAN SALAD
The green beans are the recipe's highlight, but I added a little 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.
Baby potatoes, because they are smaller, 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.
The blanched, slivered almonds, however, 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, for an added twist, I made garlic toasted slivered blanched almonds for my salad.
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 optional protein source
Although the Tofu Feta Cheese is optional, as is 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.
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. Not only is this dressing perfect for my green bean salad recipe, 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
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! 🙂