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Home » Dinner » Side Dishes » Green Bean Salad with Almonds

Green Bean Salad with Almonds

Original Post: November 9, 2017 Updated: April 17, 2019 By Sarah Trenalone 17 Comments

This vegetarian Green Bean Salad with Almonds is made with fresh green beans, almonds, and an quick homemade honey mustard dressing.  Serve it warm or cold for an easy side dish!

This Green Bean Salad with Almonds is made with fresh green beans, toasted almonds, and a quick homemade honey mustard dressing.  Serve it warm or cold for an easy side dish!

Pouring Honey Mustard Dressing on Green Bean Salad

Green Bean Salad with Almonds

Do you have a favorite vegetable?

A “go-to green”?

I’m honestly not sure that I could pick one veggie over all the others– but I will say that I have eaten pounds upon pounds (upon pounds upon pounds) of green beans over the years.

I’m an equal opportunity green bean lover– I love them slow-cooked, fresh, and even canned.

I’ve even been known to eat an entire can of green beans as a snack!!!

When it comes to cooking fresh green beans, however, I’ve always been a little torn.  There’s no question– they’re DELICIOUS.  But– most recipes tell you to blanch them in a large pot of boiling water, causing my inner lazy cook to moan and groan.

Recently, though, I discovered that there’s an easier way.  A faster way.  These green beans are quickly steamed in a large pan, making this green bean salad a FAST and EASY side dish.

Making Green Bean Salad without Blanching

To make this easy Green Bean Salad, start by trimming the pointed ends off your beans.

This is easiest if you line a bunch up in a row, and trim them in groups.

Next, heat a little oil in a large pan or wok, and sauté some diced garlic until it is fragrant.

Add a little water, let it come to a boil, and then add all the green beans.  Cover the pan, and let the beans steam for about 3 minutes.

Remove the lid, and let the beans cook a couple minutes longer.

If you prefer your beans to be extra crunchy, you can take them out of the pan right away.  If you’d rather your beans be a little more well-cooked (but still have a crunch), let them cook about 3 minutes.

While the beans steam and cook, toast the almonds in a nonstick pan over medium heat.   Then, whisk together the mustard vinaigrette.  Remove the beans from the pan, toss them with the dressing, and sprinkle the almonds over everything.

Serve your salad right away, or refrigerate it and serve it chilled.  As you serve this tasty bean salad, feel free to gush to all your friends about your undying love for this delicious green veggie.

Green Bean Salad with Almonds in a Serving Bowl

Green Bean Salad with Almonds

Want more LOW CARB VEGGIE side dishes?  Try these:

  • Oven-Roasted Asparagus with Charred Lemons
  • Braised Kale with Apple Cider Vinegar
  • Oven-Roasted Brussels Sprouts with Apple Cider Vinegar

Looking for a MAIN DISH to pair with this side?  Try these:

  • Pesto Salmon
  • Seared Ahi Tuna with Ginger Soy Sauce
  • Grilled Swordfish with Basil Pesto
This Green Bean Salad with Almonds is made with fresh green beans, almonds, and an quick homemade honey mustard dressing.  Serve it warm or cold for an easy side dish!
Print Recipe
5 from 11 votes

Green Bean Salad with Almonds

This Green Bean Salad with Almonds is made with fresh green beans, almonds, and a quick homemade honey mustard dressing.  Serve it warm or cold for an easy side dish!
Author: Champagne Tastes
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Salad, Side Dish
Cuisine: American
Servings: 6 people
Calories: 164kcal
Freezer Friendly?

No

Will It Keep?

No

Ingredients

  • 1 lb fresh green beans
  • 1 TB olive oil
  • 2 cloves garlic, finely diced
  • 1/4 cup water
  • 2 tsp salt
  • 1/4 cup almond slivers OR diced almonds

Honey Mustard Dressing:

  • 1/4 cup olive oil
  • 1/8 cup red wine OR sherry vinegar
  • 1 TB yellow mustard
  • 1 TB honey
  • 1 tsp salt

Instructions

  • Trim the stems of the beans with a chef's knife.  Cut beans into 2" - 4" pieces, as desired, or leave whole if preferred. 
  • Heat olive oil in a large pan or wok over medium-high heat until the oil begins to shimmer.  Add garlic, and sauté about 1 minute, or until it is fragrant.
  • Standing back in case of splash-back, pour the water into the pan.  When water starts to boil, add the green beans, and cover the pan.  Allow beans to steam for about 3 minutes.
  • Uncover pan, and continue to cook beans for about 2 more minutes. Add salt and toss green beans.  Remove from heat.
  • Lightly toast the almonds in a nonstick pan for 2-3 minutes.  Use a plastic spatula to stir the almonds until they begin to brown and are fragrant.
  • Whisk together all the ingredients for the honey mustard dressing.
  • Add green beans to a serving dish, discarding any remaining liquid.  Pour dressing over the beans, add almonds, and toss to incorporate.  Serve warm, or refrigerate and serve cold.

Nutrition

Calories: 164kcal (8%) | Carbohydrates: 9g (3%) | Protein: 2g (4%) | Fat: 13g (20%) | Saturated Fat: 1g (6%) | Sodium: 1197mg (52%) | Potassium: 191mg (5%) | Fiber: 2g (8%) | Sugar: 5g (6%) | Vitamin A: 520IU (10%) | Vitamin C: 9.6mg (12%) | Calcium: 42mg (4%) | Iron: 1mg (6%)
Tried this recipe?Mention @champagne.tastes on Instagram, or leave a comment + rating!

Filed Under: Side Dishes, Summer Tagged With: dairy-free, gluten-free, low-carb, vegan, vegetarian

Previous Post: « Seafood Macaroni and Cheese with Sardines
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Reader Interactions

Comments

All commentsI made this
  1. AvatarAbby @ WinsteadWandering

    November 13, 2017 at 12:49 pm

    Green beans definitely make my Top 5 Vegetables list, but I’ve never dressed them up like you did here. They look amazing!

    Reply
  2. AvatarMeg | Meg is Well

    November 15, 2017 at 11:39 am

    Haha, I’m glad I’m not the only one who hates blanching food! It’s seriously so annoying. This method is so much easier.

    Reply
  3. AvatarAnalida Braeger

    November 15, 2017 at 9:17 pm

    I am loving fast and easy in your recipe! The dressing sounds tasty too!

    Reply
  4. Avatarmichele

    November 17, 2017 at 10:56 am

    I really like the dressing on these… its like a salad, but better! My favorite veggie is the green bean… so I will be making this!

    Reply
  5. AvatarMonica | Nourish & Fete

    November 17, 2017 at 1:58 pm

    I always par-boil green beans, but love the idea of saving a step by just steaming them like this! Plus the almonds and vinaigrette sound absolutely delicious!

    Reply
  6. AvatarRenee Gardner

    November 18, 2017 at 7:35 pm

    Confession: I am a rule breaker that has never blanched a green bean in my life. Fresh green beans are my favorite green veggie and I eat them all the time, but I can’t bring myself to blanche them. I love to cook from scratch, but I just hate blanching veggies. These beans, with that dressing, sound like a yummy lunch.

    Reply
    • champagne-tasteschampagne-tastes

      November 25, 2017 at 10:49 pm

      I hate blanching them too! Enjoy the beans 🙂

      Reply
  7. AvatarSaima Zaidi

    November 18, 2017 at 8:39 pm

    Nice tip about lining beans in a row to slice off the tips. I’m a sucker for good sides, so will be trying these!

    Reply
  8. AvatarKate

    November 18, 2017 at 11:19 pm

    I love green beans with almonds. A classic for a reason! Yum!

    Reply
  9. AvatarMarisa Franca @ All Our Way

    November 19, 2017 at 4:25 pm

    Any kind of salad is a hit with me and any way a green beans are prepared are on my list of favorites!! This recipe is on my top list of dishes to make before the year is out.

    Reply
  10. AvatarJulie

    November 20, 2017 at 3:56 pm

    This is SUCH an upgrade to the cream of mushroom soup green bean casserole my mother in law always insists on making for Thanksgiving. Starting with the fact that these green beans are still actually GREEN! ????

    Reply
    • champagne-tasteschampagne-tastes

      November 25, 2017 at 10:47 pm

      I like my beans Green!! Lol

      Reply
  11. AvatarLois. O

    November 20, 2017 at 8:18 pm

    I am having someone else make the green beans for thanksgiving this year. I will be forwarding this recipe to them promptly so that they can make it this way. It looks delicious! I like my green beans a little crunchy!

    Reply
    • champagne-tasteschampagne-tastes

      November 20, 2017 at 8:19 pm

      Aw thanks Lois! Enjoy!!!! I like them crispy too!

      Reply
  12. AvatarStacey

    November 25, 2017 at 10:31 pm

    Made these for the big day, oh yum!!! They were a big hit, thank you!

    Reply
    • champagne-tasteschampagne-tastes

      November 25, 2017 at 10:32 pm

      Aww yay! I’m so happy you liked them!!

      Reply
  13. AvatarAshima

    November 27, 2017 at 8:44 am

    Such a simple salad and beautiful flavours. Reminds of asian salads like cucumber salad where you have just one key ingredients. Saving this recipe. Have to try it soon!

    Reply

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