Green Bean Salad

There’s something about crisp green beans that instantly takes me back to my childhood kitchen. I remember my mom sitting at the dining table, trimming ends with a small paring knife while chatting away with neighbors or listening to the radio. Green beans weren’t fancy — just something that always showed up during the holidays or on lazy Sundays. But this salad? It’s become my favorite way to give those humble beans a fresh, flavorful twist that works just as beautifully on a weeknight dinner table as it does during festive gatherings.

I first threw this together in late summer when I had a stash of green and yellow wax beans that were too pretty to toss in a regular stir-fry. I wanted something simple, but still full of character. And to be honest, I also wanted something that wasn’t a green bean casserole. This salad turned out to be the perfect answer.

What You’ll Need for This Green Bean Salad

You don’t need a ton of ingredients to make this — just a handful of thoughtfully chosen ones that each bring something to the table. Here’s what I use:

• Fresh green beans – I try to get the thinnest, snappiest ones I can find. If I’m lucky enough to score a mix of green and wax beans, I always go for it. That splash of yellow makes the salad feel more special.
• Radicchio – Adds a gentle bitterness and that deep purple hue that contrasts so beautifully with the beans. If you’ve never used radicchio before, think of it like a peppery lettuce with attitude.
• Red onion – I slice it as thinly as possible so it blends in without overpowering everything else. A quick soak in cold water can mellow the sharpness if you’re not into that raw-onion punch.
• Goat cheese – Creamy, tangy, and perfect against the crunch. I sometimes crumble a little feta instead if that’s what I have in the fridge.
• Toasted nuts – Walnuts or slivered almonds work great. If I’m serving this for guests, I go the extra mile and candy the nuts with a touch of maple syrup.
• Fresh tarragon – It’s that slightly anise-like herb that gives this salad a unique flavor. I don’t use it often, but when I do — especially with mustard — it always feels like the right move.
• Honey mustard dressing – A quick whisk of Dijon mustard, olive oil, vinegar, and honey. It’s the kind of dressing that you’ll start using on everything once you taste it here.
• Flaky sea salt – A few pinches right before serving make all the difference. Trust me.

How I Make It (And What I’ve Learned Along the Way)

Start by blanching the green beans — just a couple of minutes in boiling water until they turn bright green and slightly tender. Then plunge them into ice water. This step locks in their color and crunch. I used to skip the ice bath out of laziness, but the difference is real — no one likes limp beans.

Once the beans are cool, pat them dry (don’t skip this or your salad will be watery). Toss them gently with the sliced radicchio and onions and a spoon or two of the dressing. Then layer them on a platter, and dot with goat cheese, toasted nuts, and chopped tarragon. Drizzle the rest of the dressing over everything and sprinkle on some flaky sea salt.

When to Serve It (And What to Pair It With)

This salad has been my secret weapon during the holidays. It’s a breath of fresh air next to heavy casseroles and buttery mashed potatoes. I’ve served it at Thanksgiving next to roast chicken, sweet potatoes, and stuffing, and it always disappears before the gravy even hits the table.

But it’s not just for special occasions. I often make it for regular dinners and pair it with:

• Roasted salmon or grilled chicken
• Creamy polenta with mushrooms
• Butternut squash ravioli (yes, even the store-bought kind)
• Leftover pasta tossed in olive oil and chili flakes

Make-Ahead and Storage Tips

If you’re planning ahead (or juggling a hundred things in the kitchen), you can blanch the beans and slice the onions a few hours in advance. Just keep them wrapped in the fridge separately.

Wait to dress and assemble the salad until just before serving — the radicchio and goat cheese hold up much better that way.

Leftovers? They keep alright for a day, but I’d be lying if I said the texture doesn’t soften a bit. I actually enjoy the next-day version with a poached egg on top for lunch.

Yield: 6

Green Bean Salad

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There’s something about a crisp, cool green bean salad that just brightens up the whole table. I often make this when I’ve got a mix of fresh herbs and crunchy bits on hand—it’s light, colorful, and comes together with minimal effort. Whether you’re serving it at a holiday dinner or just need a fresh veggie side on a weeknight, this one never fails to impress.

Prep Time 15 minutes

Cook Time 2 minutes

Total Time 2 minutes

Ingredients

• 2 tablespoons sliced almonds
• ½ head radicchio, thinly sliced
• ¼ cup fresh tarragon leaves
• 1 pound green beans, ends trimmed
• 2 ounces creamy goat cheese
• 2 tablespoons chopped walnuts
• ¼ cup thinly sliced red onion
• Honey mustard dressing, to taste
• Flaky sea salt, for finishing

Instructions

1. Start by bringing a large pot of salted water to a boil and prepare a bowl of ice water on the side. Once the water is bubbling, toss in the green beans and let them cook just until they turn bright green and slightly tender—about 2 minutes. Quickly transfer them to the ice bath to stop the cooking, and after about 15 seconds, drain and gently pat them dry with paper towels.
2. In a large mixing bowl, combine the cooled green beans, radicchio, and red onion. Add a couple of spoonfuls of the honey mustard dressing and toss until everything is lightly coated.
3. Transfer the salad to a serving platter. Add small spoonfuls of goat cheese across the top, then sprinkle on the walnuts, almonds, and tarragon. Finish with a final drizzle of dressing and a pinch of flaky salt.
4. Serve chilled or at room temperature—this one’s a crowd-pleaser either way.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 111Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 6mgSodium 168mgCarbohydrates 9gFiber 3gSugar 4gProtein 4g

Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.

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Got Questions? I’ve Got You.

Can I use frozen green beans?
You can, but I wouldn’t recommend it here. Frozen beans tend to get mushy once thawed. This salad really shines with fresh, crisp beans.

Is there a substitute for goat cheese?
Absolutely. Crumbled feta, shaved Parmesan, or even fresh mozzarella pearls work. Or skip the cheese entirely for a dairy-free version.

What if I don’t like tarragon?
Try fresh dill or parsley instead. They bring a different vibe but still work beautifully with the mustard dressing.

Can I make this nut-free?
Yep! Just leave them out or swap in some crispy roasted chickpeas for crunch.

Try Other Green Bean Recipes: