Lemony Green Bean Salad
This Lemony Green Bean Salad is an easy recipe that's loaded with flavor and fun. It's tangy, crisp and tasty, uses just a few wholesome ingredients and ready in just 10 minutes. The green bean salad that beats all others for side dish perfection.
Servings: 4
Calories: 154kcal
Equipment
Ingredients
- 1 lb green beans
- ¼ cup pistachios
Green Bean Salad Dressing
- 2 tablespoon olive oil extra virgin
- 1 shallot thinly sliced
- 1 lemon zested and juiced
- 3 cloves garlic finely grated or pressed
- ½ teaspoon sea salt coarse
- ½ teaspoon crushed red pepper
- 1 teaspoon dijon mustard
Instructions
- Wash and trim green beans. Thinly slice shallots. Zest lemon and use same microplane to grate the garlic cloves. Juice lemon into a separate small dish.
- Bring a medium pot of salted water to a rolling boil. Add green beans, bring back to a boil and cook for 2 minutes. Use tongs to immediately transfer to an ice bath.
- Toast pistachios in a dry skillet. Remove to a cutting board and roughly chop.
- Make the green bean vinaigrette: Use the same pan and heat olive oil. Saute shallot until just beginning to brown. Then add lemon zest, garlic, salt and red pepper flakes. Stir constantly, until fragrant, about 1 minute. Remove from heat and whisk in lemon juice and mustard. Continue to whisk until emulsified.
- Transfer cooked green beans to pan and toss to thoroughly coat with dressing.
- Plate dressed green beans and then sprinkle with toasted pistachios.
Notes
Storage: Green bean salad will stay good refrigerated in an airtight container for 5 days.
Nutrition
Calories: 154kcal | Carbohydrates: 12g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 316mg | Potassium: 352mg | Fiber: 4g | Sugar: 5g | Vitamin A: 891IU | Vitamin C: 17mg | Calcium: 55mg | Iron: 2mg