- VE
- GF
- LC
Green Bean Salad with Fresno Chili, Herbs & Goat Cheese
This green bean salad is the answer to tired veggie sides. It's zippy, herb-packed, and full of texture thanks to crunchy pistachios, quick-pickled shallots, and creamy goat cheese. Whether you're making it for a summer cookout or just trying to liven up a weeknight dinner, this crisp green bean salad delivers bright, bold flavor without any mayo in sight.
Ingredients
For the Salad
For the Dressing
Instructions
- Step 1
Prepare an ice bath with two trays of ice and cold water in a large bowl or pot. Place in the freezer while prepping the vegetables.
- Step 2
Zest and juice 2 lemons. Add 1 thinly sliced shallot and 1 thinly sliced Fresno chili to the lemon juice (about 6 tablespoons total juice). Set aside to quick pickle.
- Step 3
Bring a large pot of salted water to a boil. Trim 2 to 2.5 pounds of green beans. Blanch by size: large for 3 minutes, medium for 2 minutes, small for 1.5 minutes. Transfer immediately to the ice bath to chill for at least 5 minutes.
- Step 4
In a small bowl or jar, whisk together the reserved lemon juice (about 5 tablespoons), ¼ cup olive oil, ½ tablespoon fresh lemon juice, 1 tablespoon honey, ½ tablespoon Dijon mustard, 1 teaspoon garlic, 1 teaspoon salt, ½ teaspoon black pepper, and ¼ teaspoon red pepper flakes.
- Step 5
In a large bowl or serving dish, toss the chilled green beans with the pickled shallots and chili slices. Top with ¼ cup chopped pistachios, ⅓ cup chopped dill, and 8 to 10 chopped mint leaves. Drizzle with dressing and toss gently. Sprinkle with 1 ounce crumbled goat cheese just before serving.
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@balancing-bowls
I'm Nora! Balancing Bowls is the product of a slightly chaotic life, a need to make and grow things, and a love of creative cooking. If you're here because you're trying to feed your family well without losing your mind, you're in the right place.
Per serving
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