Why Make This Recipe
If you’re looking for a fresh, vibrant dish that adds a pop of color and flavor to any meal, then this Green Bean Salad with Mustard Vinaigrette is calling your name. Crunchy green beans mingle with the tangy mustard vinaigrette to create a delightful salad. Plus, it’s super easy to whip up, making it a go-to for both casual dinners and fancy gatherings.
Who doesn’t love a dish that’s not only tasty but also healthy? This salad is a fantastic way to enjoy your veggies without feeling like you’re eating, well, just veggies. 🍃 If you’re aiming to impress your friends or family, trust me, this salad is a total winner!
How to Make Green Bean Salad with Mustard Vinaigrette
Making this dish is a breeze! In just a few steps, you can have a delicious salad ready to go. Here’s how to do it:
- Gather your ingredients and let’s get cooking!
- You’ll need about 30 minutes from start to finish, but most of that is just letting those green beans hang out in some hot water.
- The final result? A salad that looks as good as it tastes!
Ingredients:
- 1 pound fresh green beans, trimmed
- 1/4 cup olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons red wine vinegar
- 1 teaspoon honey
- Salt and pepper to taste
- 1/4 cup red onion, thinly sliced
- 1/4 cup cherry tomatoes, halved
- Optional: feta cheese or nuts for garnish
Directions:
- Bring a pot of salted water to a boil. Add those green beans and let them cook for just 3-4 minutes until they’re bright green and tender-crisp.
- Drain and quickly rinse them under cold water. We want those beans to stop cooking and keep their crunch! 🥦
- In a small bowl, whisk together olive oil, Dijon mustard, red wine vinegar, honey, salt, and pepper. Boom—your zesty vinaigrette is ready!
- In a serving bowl, toss together the green beans, red onion, and cherry tomatoes. Drizzle that vinaigrette all over. Give it a gentle toss to coat every piece.
- Optional: Crumble some feta cheese or toss in a handful of nuts for added texture. YASSS!
- Serve it chilled or at room temperature, and enjoy the rave reviews!
How to Serve Green Bean Salad with Mustard Vinaigrette
Serving this salad is super flexible. You can bring it to the potluck you forgot about last minute, or make it the sidekick to your grilled chicken. Either way, it pairs well with pretty much anything! Lay it out on a platter to make it eye-catching or serve it family-style straight from the bowl. 🌟 Don’t forget that optional feta cheese garnish—totally Instagrammable!
How to Store Green Bean Salad with Mustard Vinaigrette
If you find yourself with leftover salad (which is a rarity, but it happens…), you can store it in an airtight container. It stays fresh in the fridge for up to 3 days. Just keep the vinaigrette separate if possible to maintain that crispy texture of the green beans. Otherwise, it’ll get a bit soggy, and we don’t want that!
Tips to Make Green Bean Salad with Mustard Vinaigrette
- Use fresh green beans for the best taste. Frozen can work, but fresh gives that extra crunch.
- If you like a bit more zing, add a squeeze of lemon juice before serving. Nothing like a citrus boost! 🍋
- Don’t skip the cold water rinse after boiling. It locks in that vibrant color and keeps the beans crispy.
Variation
Feeling adventurous? Try adding some chickpeas for a protein boost or toss in some avocado for creaminess. You can also switch up the veggies—think bell peppers or snap peas. It’s your salad; go wild!
FAQs
Can I make this salad ahead of time?
Absolutely! You can prep the ingredients and store them separately. Mix everything together just before serving for the best texture.
How can I make it vegan?
It’s already vegan-friendly as-is—just skip the feta cheese! Use some roasted nuts for that needed crunch.
What if I don’t have Dijon mustard?
No worries! You can substitute it with yellow mustard, but be warned; it may not have the same tangy kick. Just adjust according to your taste!
Now, grab those beans and get tossing! Your tastebuds are going to thank you! 😋
Green Bean Salad with Mustard Vinaigrette
Ingredients
Method
- Bring a pot of salted water to a boil.
- Add the green beans and cook for 3-4 minutes until bright green and tender-crisp.
- Drain and rinse the beans under cold water to stop cooking.
- In a small bowl, whisk together olive oil, Dijon mustard, red wine vinegar, honey, salt, and pepper.
- In a serving bowl, toss together the green beans, red onion, and cherry tomatoes.
- Drizzle with the vinaigrette and gently toss to coat.
- Optional: Crumble feta cheese or add nuts on top for garnish.
- Serve chilled or at room temperature.